50 g pudding rice
500 ml non dairy milk
100 ml non dairy cream ( a little extra may be necessary)
25 g non dairy butter
60 g vegan sugar ( or sugar or either sweetener to taste)
2 tsp vanilla paste
1/4 tsp of salt
Place the rice, milk, cream, butter and salt into a saucepan and bring to the boil whilst stirring with a wooden spoon. Simmer gently for 40 mins or until the rice is cooked. If necessary add a little extra milk and cream. Add the sugar and vanilla extract.
Tip : Serve either warm or chilled. Drizzle a some Golden syrup over the pudding before serving.
You can also substitue the non dairy milk and cream for coconut milk.
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