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
- Preheat the oven to 140C, 280F, gas mark 1
- Warm the soya milk on low heat and stir in rice, grated carrot and caramel (see below for recipe)
- Stir the mixture until it is simmering then pour into an ovenproof dish and add knob of butter
- 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