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Rice Pudding with Raisins

This rice pudding with raisins is the sweet, comforting treat we all need 🍚✨ Creamy, aromatic and cozy, with raisins that provide fiber and antioxidants, while almond and coconut milk make it light yet delicious. Perfect for a traditional dessert with a healthier twist.

Created by:
40 mins
Easy
4 SERVERS

Nutrition per serving

Energy

276 kcal

Fat

12.4 g

Saturates

5.6 g

Carbs

34.7 g

Sugars

20.1 g

Fiber

2.8 g

Protein

4.5 g

Salt

0.1 g

Nutrition per serving

Energy

276 kcal

Fat

12.4 g

Saturates

5.6 g

Carbs

34.7 g

Sugars

20.1 g

Fiber

2.8 g

Protein

4.5 g

Salt

0.1 g
0%

PREP TIME

10 mins

0%

COOK TIME

30 mins

0%

TOTAL TIME

40 mins

Ingredients

For the almond drink:

For the rice pudding:

Method

For the almond drink:

    1. Add the almonds to a pot of boiling water and blanch them for a few minutes. Remove the skins from the almonds.
    2. Cover the almonds with water and let them soak overnight. Drain and transfer them to a blender with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth.

For the rice pudding:

    1. Pour the almond milk and coconut milk into a saucepan and add the sugar, cinnamon stick and vanilla. Stir and, when it is just about to boil, add the rice and raisins.
    2. Reduce the heat and cook for 20 minutes, stirring occasionally.
    3. Remove the cinnamon stick and serve. Garnish with ground cinnamon.

For the vegan parmesan:

    1. Finely grind the cashews with the nutritional yeast, salt, and garlic powder.
    2. Serve the meatballs with the tomato sauce on top and garnish with the vegan parmesan and a few basil leaves.

Tips

Serve warm or chilled, depending on your preference; the pudding develops even better texture and flavor after resting in the fridge for a few hours ❄️.

Ingredients

For the almond drink:

For the rice pudding:

Method

For the almond drink:

    1. Add the almonds to a pot of boiling water and blanch them for a few minutes. Remove the skins from the almonds.
    2. Cover the almonds with water and let them soak overnight. Drain and transfer them to a blender with the amount of water indicated in the recipe. Blend until smooth and strain through a muslin cloth.

For the rice pudding:

    1. Pour the almond milk and coconut milk into a saucepan and add the sugar, cinnamon stick and vanilla. Stir and, when it is just about to boil, add the rice and raisins.
    2. Reduce the heat and cook for 20 minutes, stirring occasionally.
    3. Remove the cinnamon stick and serve. Garnish with ground cinnamon.

For the vegan parmesan:

    1. Finely grind the cashews with the nutritional yeast, salt, and garlic powder.
    2. Serve the meatballs with the tomato sauce on top and garnish with the vegan parmesan and a few basil leaves.

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