Portuguese Sweets, Veganised traditional Portuguese dishes

Rice pudding

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!

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