5 servingsas neededas needed roasted

Saucy Baked Rice Pudding

By The Culinary Cartel

5 Servings

Recipe Details

Prep Time: 1 hour

Cook Time: 5 min

Cooking Technique: Bake

Yield: 5 Servings

Ingredients

400 ml coconut milk
160 ml coconut milk
40 g caster sugar
1 tsp vanilla bean paste
2 green cardamom pod crushed
1 pinch salt
1 pinch ground cinnamon
10 g vegan butter
120 g pudding rice
Jam as needed
Flaked almonds as needed roasted
Vegan butter as needed

An easy peasy vegan recipe. The saucy comforting goodness of rice pudding, without the faff! Who has time to stand and stir? Simply pop your ingredients into a buttered dish, then cook for an hour in the instant vortex. Our rice pudding uses coconut milk and cream, making it naturally plant based and moreish. The coconut pairs brilliantly with warming spices like cinnamon, vanilla and cardamom. Spoon the oozy vanilla flecked rice into bowls and top with toasted flaked almonds or coconut, for a lovely crunchy texture contrast, and finish with a dollop of your favorite jam.

INSTRUCTIONS

Butter a baking dish (that will fit into the basket of your Air Fryer with a little space to spare for air circulation).
Place the coconut milk and cream in a bowl, and heat in the microwave until warm and melted.
Stir in the butter, sugar, vanilla, cardamom, cinnamon and salt.
Add the rice to the baking dish, then pour over the coconut milk.
Place the dish in the Air Fryer and select Bake. Set the temperature to 140°C and the time to 1 Hour .
After 45 Minutes check to see of the rice is cooked, and if it needs a little longer, put back in for the remaining 15 Minutes.
Once the rice is fully cooked, remove the pudding from the Air Fryer and set aside for 5 Minutes to cool ever-so-slightly.
Your pudding may look a little runny straight out the Air Fryer but will continue to thicken. Remove the cardamom pods, then serve with toppings of choice.