Caramel Rice Pudding

20 min

Preparation : 10 minutes

Cook time : 20 minutes




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


  • Add the soy milk to a saucepan. Slice open the vanilla pod and scrape out the seeds, then add both to the milk.
  • Bring to the boil then add the short-grain rice. Lower the heat, allowing the rice to cook gently for around twenty minutes.
  • 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.
  • Make the salted caramel: add the sugar to a pan with a little water, than make a caramel.
  • 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.
  • 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.

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