Rice pudding is eaten a little bit all around the globe and is most likely originated from Asian countries. It was introduced in Portugal many centuries ago from the Indian and Indonesian culture. Our recipe typically has cinnamon in it, and also eggs, thus it is quite yellow. I’ve made it without the eggs off course but with a sprinkle of turmeric to maintain the colour, and is delicious! I personally like to eat it still warm but it’s lovely warm, at room temperature or cold.
Time: 45 minutes
Type: dessert
Difficulty: 1 pan
Makes: about 5 to 6 individual portions
What you need:
100g short grain rice like Arborio rice
400ml coconut milk
500ml soya milk
1 cinnamon stick
3 to 4 tbsp light brown sugar or maple syrup
1 tsp vanilla essence
1 piece of lemon peel
a sprinkle of turmeric
ground cinnamon
Utensils:
1 pan
measuring jug
mixing spoon
Directions:
Put all ingredients in a pan and bring it to a boil;
Once boiling, reduce heat and let it simmer for about 35 to 40 minutes stirring frequently – it should be creamy and the rice well cooked at the end;
Remove lemon peel and cinnamon stick and transfer the rice pudding to individual dessert containers;
Sprinkle as much ground cinnamon on top as you like and enjoy!
Plant Based Portuguese 