Oat Milk Rice Pudding



With so many new products on the market and new trends it’s great to find a super creamy but healthy alternative to traditional milks. Oat Milk also has the added bonus of being dairy free, gluten free, nut free, soya free, organic and vegan.


This little beauty was introduced to me by a good friend of mine, who also shares my passion for good coffee. I was immediately hooked by its smooth and silky taste and that instantly started my mind in overdrive thinking of new recipes.


The taste reminded me so much of my childhood and I just knew exactly what I wanted to make, a healthy version of my Grandad’s Infamous Rice Pudding. ( I even used to eat the butter beans at dinner when we visited him, just so I would get my pudding).

Grandad’s rice pudding was definitely not healthy, with its thick, creamy texture and if I remember correctly it was also cooked in the oven.

My healthy and just as delicious alternative is super easy to make and it’s all done in a pan!


Oat Milk Rice Pudding


Ingredients


4-8 servings

500ml Oat Milk (I used Oaty Milk Barrister style)

800ml Boiled Water

4 Tablespoons Granulated Sweetener

¼ Teaspoon Salt

250g Pudding Rice


Method

Pour the Oat Milk and water into a large pan, stir in the sweetener and salt then add the pudding rice.

Put the pan on at a medium heat. Stir the pudding continuously and bring to a gentle boil then lower the heat, continue to stir and simmer for a few minutes.

Leaving the pan on the hob and cover with a lid. Leave for approximately 1 - 2 hours, the rice pudding will continue to cook and thicken, then serve hot or cold.


For a more authentic version of grandad’s rice pudding I was going to sprinkle the top with ground cinnamon and place under the grill for a few minutes to get that lovely golden brown top layer, only I didn’t get the chance as it was already in my dish. I’ll do that next time.


I hope you enjoy this little bowl of heaven, great as a dessert or snack.

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