Vegan Rice Pudding Recipe

Transforming Peruvian recipes to a vegan version

Transforming Peruvian recipes to a vegan version may seem challenging, but with a few key considerations, it is entirely possible. The first thing to keep in mind is to find suitable vegan substitutes for animal-based ingredients. For example, instead of using cow’s milk in rice pudding, we can use vegetable milk, such as almond or cashew milk. We can also use vegan alternatives for eggs, such as flaxseed gum or chia.
Another important consideration is to adapt cooking techniques to make the recipe vegan. For example, if we cook rice in milk, we can cook it in water with spices and add vegetable milk halfway through cooking so that it does not lose its flavor and nutritional value. We can also use baking or steaming techniques instead of frying to make desserts healthier and more suitable for a vegan diet.

Ingredients:

• 1 cup of rice.
• 2 cups of water.
• 1/2 cup sugar.
• 1 strip of lemon or orange peel.
• 1 teaspoon vanilla essence.
• 1/4 cup raisins.
• 2 cups of almond milk.
• 1 cup coconut milk.
• 1/4 cup shredded coconut.

Instructions:

1. In a saucepan, place the rice and water along with the lemon zest and cinnamon, bring to a boil over medium heat.
2. Reduce the heat to medium-low, cover the pot and cook the rice for approximately 10-15 minutes, or until it is tender and has absorbed the water.
3. Add the sugar, vanilla essence and raisins to the cooked rice. Mix well.
4. Add the almond milk and coconut milk to the pot, and cook over medium-low heat, stirring constantly to prevent sticking to the bottom of the pot.
5. Continue cooking for about 15-20 minutes, or until the rice has absorbed most of the milk and the mixture has a creamy consistency.
6. Remove from the heat and let stand for a few minutes.
7. Serve the vegan rice pudding in individual bowls and sprinkle with shredded coconut on top.
8. It can be served hot or cold, and can be garnished with more raisins and cinnamon powder.