This vegan creamy mango rice pudding is delicious and super easy to make. It can be served both warm or cold!
Ingredients: Serves 4 people
½ cup short grain white rice
1 ½ cups water
1 300ml bottle ALMO mango almond milk
1-2 tbsp maple syrup
Pinch of salt
½ tsp vanilla extract
1 cup diced mango, to serve
Method
- Rinse the rice until the water is clear.
- Add rice and 1 cup water to a small pot and bring to a boil.
- Turn heat down to low and cover the pot with a lid. Simmer for 10 minutes until water has almost evaporated.
- Add milk, remaining water, maple syrup, vanilla and salt. Simmer uncovered for 40 minutes stirring frequently, until the rice has absorbed most of the liquid and it has thickened up.
- Serve warm or cold, with fresh mango on top.