Ingredients
- 200 g rice
- 500 g soy milk
- 400 g water
- 1 cup sugar
- A pinch of salt
- 3 tablespoons cornstarch
- Cinnamon
Instructions
- Prepare the Rice:
Rinse the rice thoroughly and place it in a pot with the water. Bring it to a boil. If more water is needed during cooking, add it gradually, ensuring the rice is well-cooked but not overly watery. - Mix the Cornstarch:
While the rice cooks, dissolve the cornstarch in a small cup of soy milk, stirring well to avoid lumps. - Sweeten the Mixture:
Once the rice is fully cooked, add the sugar and salt. Stir until the sugar dissolves completely. - Combine and Cook:
Pour the cornstarch mixture and the remaining soy milk into the pot with the rice. Stir continuously for about 10 minutes, allowing the pudding to thicken slightly. It should not be overly thick but creamy, as you can judge by eye. - Serve:
Divide the rice pudding into individual bowls. Sprinkle with cinnamon while still warm. Allow it to cool, then refrigerate before serving.
A Comforting Vegan Treat
This soy milk rice pudding is a light yet satisfying dessert perfect for any time of day. The creamy texture and touch of cinnamon create a heartwarming experience that’s both vegan-friendly and delicious. Serve it chilled and enjoy a wholesome twist on a classic recipe!
