Caramel Rice Pudding

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

• 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.