Ingredients

• Ingredients 250gr risotto rice or rice pudding rice 750ml warm water Pinch of sea salt Lemon rind (1 lemon) 1 cinnamon stick Cinnamon powder 1lt of soy milk (or other dairy free milk, such as almond) 250gr sugar (pref. brown light soft sugar) Lemon zest (1 lemon)

Preparation

• Method Rinse the rice with water until the water is clear. Put the washed rice in a big saucepan with the water, salt, cinnamon stick and lemon rind. Cook it on medium heat until the water has evaporated. Then add the milk (don’t let the rice stick or burn) and wait till it bubbles; keep stirring. Now add the sugar and keep stirring for some minutes until everything is creamy. Even if it’s a bit runny, don’t worry, it will thicken once it’s cold. Turn off the heat and add the lemon zest. Pour everything into a low dish and let it cool down, as it cools down it will thicken more. When it is cold have fun decorating with cinnamon powder. Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.