FRENCH RICE PUDDING (RIZ AU LAIT)
I've been raised with "riz au lait" and this recipe is simply an obviously non dairy and healthy (no refined sugar here) version of the classic recipe.
Servings 4 medium bowls
INGREDIENTS
CASHEW MILK - 1 liter (SKIP IF YOU HAVE MILK READY)
- 1 ½ cups cashews - soaked at least 6 hours or overnight
- 4 ½ cups water
- 1 tsp maple syrup or date syrup - optional
PUDDING
- 1 liter cashew milk
- 100 gr brown rice long grain
- 50 gr coconut sugar
- 1 ½ vanilla pods
INSTRUCTIONS
CASHEW MILK (SKIP IF NOT NEEDED)
- Place the cashews in a medium bowl and cover with water. Let it sit for 6 hours.
- Drain the nuts and discard the soak water. Rinse them well.
- Blend them with 4 ½ cups of water (and 1 tsp of maple syrup, optional) in your blender until smooth and creamy.
- Strain them through a nutmilk bag or a stieve. Put it in a jar and keep it in the fridge.
PUDDING
- Wash the rice and drain it.
- Using a sharp knife, slice the vanilla pod open. Scoop out the seeds. Add them along with the pods into a medium pan.
- Pour the milk into the same pan. Then add coconut sugar and rice.
- Start to cook over a medium heat until it begins to boil, stirring regularly.
- When it boils, immediately turn the heat down to low and cook uncovered over low heat until thick and creamy (approximately 45 min or according to instructions on the packet). You still need to stir regularly (every 10 minutes) and keep an eye on it.
- Remove the vanilla pods.
- Pour into 4 medium or 6 small bowls and serve it warm, cold or room temperature, your preference !