Preparation : 10 minutes
Cook time : 20 minutes

Ingredients

SERVES 4

  • 500g soy milk
  • 50g short-grain rice
  • 40g sugar
  • 20g acacia gum 1 vanilla pod

For the caramel sauce:

  • 100g sugar
  • 30g margarine
  • 150ml vegan cream
  • 1/4 tsp sea salt
Almond flakes

Preparation

  1. Add the soy milk to a saucepan. Slice open the vanilla pod and scrape out the seeds, then add both to the milk.
  2. Bring to the boil then add the short-grain rice. Lower the heat, allowing the rice to cook gently for around twenty minutes.
  3. Don’t worry if there’s still liquid in the pan once the rice is cooked – it will thicken to a creamy consistency as it cools.
  4. Make the salted caramel: add the sugar to a pan with a little water, than make a caramel.
  5. Add in the margarine and cream (which should be heated) and stir until smooth. Allow to simmer for a few minutes, then transfer to a heat-proof bowl. Add in the sea salt.
  6. Serve the rice pudding with the salted caramel and almonds.

Why use acacia gum in this recipe ?

The acacia gum ensures the rice pudding will bind properly. The pudding keeps very well and can be eaten cold: in fact, the vanilla flavour will really come out after 24 hours in the fridge.