Vegan tonka bean rice pudding

Vegan breakfast desserts
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Rice pudding brings back lots of childhood memories for me. We would often have rice pudding for dinner – but only when mum wasn't home. ;-) For my version, I've used tonka bean. The tonka bean has a bittersweet flavour reminiscent of vanilla, almonds and caramel. Here it goes wonderfully with cinnamon. Pistachios and dark chocolate add the perfect finishing touch to this sophisticated version of the classic rice pudding.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 4 person

Rice pudding
1 litre oat drink
250 g round grain rice (e.g. Camolino)
40 g rice syrup
1 parcel bourbon vanilla sugar
1 tsp cinnamon
½ tsp tonka bean, finely grated
1 pinch salt
Serve
30 g unsalted, chopped pistachios
30 g vegan dark chocolate, finely chopped

How it's done

Rice pudding

Bring the oat milk to the boil along with all the other ingredients up to and including the salt, reduce the heat. Simmer for approx. 25 mins. over a low heat, stirring occasionally until you have a thick, creamy rice pudding.

Serve

Serve the rice pudding with pistachios and chocolate.

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