Lactose-free rice pudding recipe for 6 to 8 people.<\/strong><\/h2>\r\n\r\n\r\n<\/p>\r\n
Step 1 - Ingredients :<\/strong><\/span><\/h3>\r\n\r\n\r\n<\/p>\r\n
\r\n\r\n<\/p>\r\n
\r\n- 175 grams round rice<\/li>\r\n
- 1 litre plant milk (rice, soya or oat)<\/li>\r\n
- 100 grams brown sugar<\/li>\r\n
- 1 vanilla pod (or a sachet of vanilla sugar)<\/li>\r\n
- 1 pinch coarse salt<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/p>\r\n
Stage 2 - Preparation (about 40 min) :<\/strong><\/span><\/h3>\r\n\r\n\r\n<\/p>\r\n
Vincent's tip:<\/strong> Most rice pudding recipes recommend rinsing the rice before cooking. Personally, I don't rinse it. The mixture of the rice starch with the milk gives the rice pudding a creamy, smooth texture.<\/div><\/div>\r\n\r\n\r\n<\/p>\r\n
\r\n- Heat the plant milk in a saucepan. Cut the vanilla pod in half lengthways. Run a small paring knife over each half to remove the seeds and add them to the milk. Add the remaining pieces of pod and heat until boiling. Add a pinch of coarse salt (this enhances the flavour\ud83d\ude09 ).\r\n\r\n<\/li>\r\n
- When the milk is boiling, reduce the heat, add the rice and stir. Leave to cook covered for 30 minutes, leaving a wooden spoon between the lid and the pan to avoid overflowing. It should be at a low boil.\u00a0\r\n\r\n<\/li>\r\n
- After 30 minutes, add the sugar, stir and cook covered for another 10 minutes.\r\n\r\n<\/li>\r\n
- Transfer the rice to a dish or serving pots and wrap with cling film. Leave to cool to room temperature and then keep in a cool place.<\/li>\r\n<\/ol>\r\n
Step 3 - Treat yourself!<\/span> \ud83d\ude0b<\/strong><\/h3>\r\nNow all you have to do is enjoy this delicious dessert with your friends or family (those who are used to the traditional recipe won't know the difference).<\/p>\r\n
<\/p>\r\n
\r\n\r\n<\/p>\r\n
\r\n\r\n<\/p>\r\n
- \r\n
- 175 grams round rice<\/li>\r\n
- 1 litre plant milk (rice, soya or oat)<\/li>\r\n
- 100 grams brown sugar<\/li>\r\n
- 1 vanilla pod (or a sachet of vanilla sugar)<\/li>\r\n
- 1 pinch coarse salt<\/li>\r\n<\/ul>\r\n
\r\n\r\n<\/p>\r\n
Stage 2 - Preparation (about 40 min) :<\/strong><\/span><\/h3>\r\n
\r\n\r\n<\/p>\r\n
Vincent's tip:<\/strong> Most rice pudding recipes recommend rinsing the rice before cooking. Personally, I don't rinse it. The mixture of the rice starch with the milk gives the rice pudding a creamy, smooth texture.<\/div><\/div>\r\n\r\n\r\n<\/p>\r\n
- \r\n
- Heat the plant milk in a saucepan. Cut the vanilla pod in half lengthways. Run a small paring knife over each half to remove the seeds and add them to the milk. Add the remaining pieces of pod and heat until boiling. Add a pinch of coarse salt (this enhances the flavour\ud83d\ude09 ).\r\n\r\n<\/li>\r\n
- When the milk is boiling, reduce the heat, add the rice and stir. Leave to cook covered for 30 minutes, leaving a wooden spoon between the lid and the pan to avoid overflowing. It should be at a low boil.\u00a0\r\n\r\n<\/li>\r\n
- After 30 minutes, add the sugar, stir and cook covered for another 10 minutes.\r\n\r\n<\/li>\r\n
- Transfer the rice to a dish or serving pots and wrap with cling film. Leave to cool to room temperature and then keep in a cool place.<\/li>\r\n<\/ol>\r\n
Step 3 - Treat yourself!<\/span> \ud83d\ude0b<\/strong><\/h3>\r\n
Now all you have to do is enjoy this delicious dessert with your friends or family (those who are used to the traditional recipe won't know the difference).<\/p>\r\n
<\/p>\r\n
![\"Image](\"https:\/\/www.lactolerance.fr\/blog\/wp-content\/uploads\/2022\/12\/Blog-bas-de-page-FR-NOUVEAU-PACK-Decouverte.jpg\")
<\/a><\/p>","protected":false},"excerpt":{"rendered":"