Rice pudding also known as milk rice, is a dish made from rice cooked in milk and sugar, seasoned with lemon peel, cinnamon sticks, orange blossom water, cloves … and in general sprinkled with cinnamon. It is a popular dessert in every place where rice is known, as witnessed by ancient texts about the Buddha’s life.
In all Asian countries, in Europe and in Africa, where it was taken by former travelers and traders, and in the Americas, where it was taken by European settlers, there is a tradition of rice pudding. Rice can be cooked directly in milk, or in water and sugar, later adding condensed milk or cream. You can also add almonds (as in the traditional Danish culinary recipe), any type of fruit, chocolate (Philippines), many spices, such as cinnamon, and even pandan leaves (as in the pirinee, a recipe from the Maldives).
Of course, like all our desserts, our rice pudding is vegan. I leave you some tips:
Rice – Baby rice is the best rice to make rice pudding.
Milk – as only Renato and Lucas like rice pudding, I used a soy drink with vanilla that already has a yellow. But if they are allergic to soy, you can use any vegetable drink and add a spoonful of vanilla extract and for the yellow color a turmeric powder.
Eggs – instead of the egg I used corn starch dissolved in a vegetable drink, just enough to give that creaminess.