This traditional Swedish rice pudding was an inspiration from a friend who showed me how to make traditional Risgrynsgrot (Swedish for Rice Pudding). Thankfully, it’s a simple enough recipe and doesn’t contain egg like the traditional South African recipes, so can be made with our nut milk for a totally vegan, dairy-free alternative.
- 1/4 cup sushi rice
- 500ml Almond Creamery Unsweetened Classic nut milk
- pinch salt
- 1 cinnamon stick
- 1 tbsp sweetener of your choice
- ground cinnamon for dusting
- Put the rice, 200ml milk and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes. Stir the rice so that it does not stick to the bottom.
- Add the rest of the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don’t let it boil.
- Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Keep stirring the rice so that it does not stick.
- Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar.
- Serve lukewarm dusted with ground cinnamon. Add fresh or even stewed fruit if you like.