This version of rice pudding is dairy free, gluten free and vegan, and the Thermomix makes it so simple and quick.
this is sweetened with Rapadura, which is why it's a darker colour than what you may be used to. The Rapadura gives it a lovely, slightly caramel flavour - much nicer than the bland, super-sweet taste of refined sugar!
If you don't have a vanilla bean, you can just add vanilla bean paste or vanilla extract to the ingredients in step 2.
1. In your Thermomix, grind up the Rapadura and vanilla bean for 1 minute on speed 9:
- 60g Rapadura
- 1 whole vanilla bean, snipped in pieces
2. Scrape down lid and sides and add remaining ingredients. Cook for 18 minutes at 100 degrees, reverse, speed 1 1/2. If it starts to bubble out the top, turn it down to 90 degrees for a few minutes, then back up to 100 degrees.
- 200g arborio rice
- 400g organic coconut cream
- 600g water
3. The rice pudding will still be quite runny - don't worry, it thickens after a few minutes. You can pour it straight into a serving dish and leave it for 5 minutes before serving, and it will be perfect.
DIVINE!!!
xo
ps... we also added some plump sultanas to our bowl that i soaked while pudding was cooking & also grated fresh nutmeg onto it :)
sourced from here but tasted by ME :P
