Rice pudding is the cult dessert that has made our taste buds salivate since childhood. It is often tasted plain or with vanilla. We offer you a caramel soy version, to be made in 10 minutes, and cooked in 30.
We start by plunging 150 grams of round rice for 3 minutes in a large quantity of boiling water. Pour into another saucepan 1 liter of soy milk, to which we add two tablespoons of caramel syrup, and bring to a boil.
Second step, drain the rice and mix it with the soy milk. Cook for 25 minutes over moderate heat, turning often, until the rice is tender. Sweeten with coconut sugar or maple syrup, and turn again.
Finally, we remove from the heat and serve our dish warm or cold, topped with… liquid caramel (pastry department). It's chic if you serve it in small transparent glasses that have also been lined with caramel.
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