Vegan Milk Rice for World Vegan Month

The first time I ate ‘Milchreis’ (German for ‘rice pudding’) was in a traditional German cafe overlooking the town square of the beautiful town of Freudenstadt in the Black Forest. It was served just warm, with fresh fruits. Memories like that will never fade…

😉

Years (and hundreds of milk rice bowls!) later I have been experimenting with vegan versions. Soya milk is good. Almond milk is even better. And then I recently discovered coconut milk too, and loved it! Strange for someone who always believed she didn’t like coconut in desserts! However, the coconut milk version is so very rich and is only really suitable as a small dessert portion. So today I will share my almond milk recipe with you.

Do try it. It is the perfect autumn/winter comfort food! 🙂

Almond milk rice

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For 2 large or 4 small portions

  • 125g short-grain rice
  • 600ml almond milk (unsweetened)
  • 1/2 tsp vanilla essence
  • 1/2 tsp ground cardamom

Bring the milk to the boil and then add the rice, vanilla and cardamom. Stir well and return to a very low heat. Put the lid on your saucepan and leave for about 30-40 minutes, stirring occasionally. You can then test to see if it is soft enough. If you like, you can add a little more milk or soya cream towards the end of the cooking time to make it even more delicious and creamy!

I recommend serving the milk rice just warm, with fruits of your choice. I chose sweetened Amarena cherries today – a bit too sweet perhaps – but it is also very good with fresh tart berries or plum compote, or a generous sprinkling of cinnamon sugar. Or why not try my winter spice syrup recipe, which I posted with my traditional milk rice recipe many moons ago! 🙂

Enjoy!