Ris a la mande

Category, DifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

For the rice pudding
 1 cup porridge rice
 1 ¼ cups water
 ½ tsp salt
 1 l soy milk (or other plant-milk option)
 ½ tbsp vanilla
 ½ cup coconut cream
 ½ tbsp vegan butter
Add ins
 1 tbsp sugar
 1 cup whipped plant-based cream
 50 g flaked almonds
 1 tsp vanilla

1

Prepare the rice pudding by pouring the rice into a pot and bring to a boil with the water.

2

Add salt and the soy milk(or other plant-milk option) and allow to simmer on low heat until you have reached a creamy texture. Usually takes about 40-60 minutes. Stir occasionally.

3

Take the rice pudding off the heat, add coconut cream, vegan butter and vanilla and stir well, Allow to sit for about 30 minutes with the lid on.

4

Transfer the rice pudding to a container and place in the fridge until completely cold (for a few hours or overnight).

5

Whip the cream and fold in the rice pudding. Add the flaked almonds and more vanilla and sugar if needed. Combine everything well together.

6

Serve with cherry compote or caramel sauce.

Ingredients

For the rice pudding
 1 cup porridge rice
 1 ¼ cups water
 ½ tsp salt
 1 l soy milk (or other plant-milk option)
 ½ tbsp vanilla
 ½ cup coconut cream
 ½ tbsp vegan butter
Add ins
 1 tbsp sugar
 1 cup whipped plant-based cream
 50 g flaked almonds
 1 tsp vanilla

Directions

1

Prepare the rice pudding by pouring the rice into a pot and bring to a boil with the water.

2

Add salt and the soy milk(or other plant-milk option) and allow to simmer on low heat until you have reached a creamy texture. Usually takes about 40-60 minutes. Stir occasionally.

3

Take the rice pudding off the heat, add coconut cream, vegan butter and vanilla and stir well, Allow to sit for about 30 minutes with the lid on.

4

Transfer the rice pudding to a container and place in the fridge until completely cold (for a few hours or overnight).

5

Whip the cream and fold in the rice pudding. Add the flaked almonds and more vanilla and sugar if needed. Combine everything well together.

6

Serve with cherry compote or caramel sauce.

Ris a la mande

Comments are closed.