Name: Baked lemon and cardamom vegan rice pudding with swirls of berry chia jam
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 3/4 cups Arborio rice (risotto rice or any other short-grain rice); 2 cups good-quality coconut milk; 1.5 cups water; pinch of salt; zest of one lemon; 4 cardamom pods(only use the crushed seeds); 1 tsp vanilla; 2 tbs sugar or honey; A few tablespoons of berry chia jam; Flaked almonds (optional); Plain yoghurt (optional); ; 

Description

Comforting and creamy rice pudding for a cold day. It is so easy to make and is dairy and gluten-free.

Scale

Ingredients

3/4 cups Arborio rice (risotto rice or any other short-grain rice)

2 cups good-quality coconut milk

1.5 cups water

pinch of salt

zest of one lemon

4 cardamom pods(only use the crushed seeds)

1 tsp vanilla

2 tbs sugar or honey

A few tablespoons of berry chia jam

Flaked almonds (optional)

Plain yoghurt (optional)

Instructions

Grease a casserole dish with oil or butter

Preheat oven to 180’C

Add all the ingredients except the flaked almonds and berry chia jam.

Stir the ingredients and place in the oven for 50 minutes. Stir after 20 minutes.

In the last 20 minutes add swirls of berry chia jam and the flaked almonds.

Cook until the rice grains are soft. This will all depend on your oven. But the idea is that the rice pudding should be creamy. So if all the liquid has cooked away before the grains are soft, add a little more liquid.

Serve with extra berry chia jam, fresh berries and yogurt.