Yesterday was cold and wintry….more so than it has been so far this winter; the kind of day when you cuddle up in bed with a hot water bottle, a book and a bed full of cats……bliss.  I finished my book early afternoon and strolled down to the kitchen, followed by cats, to throw together a bowl full of traditional rice pudding which I had been craving for a while…but I wanted it to be sort of different – creamier and a little caramely? With nothing to lose I went ahead and did it and am I glad I did. The caramel took no time and I decided to add a grated carrot which made the texture more interesting and gave the pudding a warm glow, so here we have caramelised rice & carrot pudding, at your service!

Ingredients

700ml soya milk
100 grams pudding rice
1 large carrot, coarsely grated
150 grams sugar
Good knob plant based butter

Method

1. Preheat the oven to 140C, 280F, gas mark 1
2. Warm the soya milk on low heat and stir in rice, grated carrot and caramel (see below for recipe)
3. Stir the mixture until it is simmering then pour into an ovenproof dish and add knob of butter
4. Bake in the preheated oven at for 1½ – 2 hours. Stir the pudding a couple of times through baking

Caramel

I used Delia Smith’s recipe which is simple and works every time.  Use 150 grams of sugar and 3 tablespoons of cold water – read her illustrated instructions carefully, it is simple and works beautifully

….with a drizzle of Oatly cream for added indulgence