In keeping with the cozy, “warm me up from the inside out” vibes, I have a new recipe for you today that is perfect for breakfast, a lovely afternoon snack with tea, or any time of day dessert. This recipe is gluten-free, easily customizable, can be enjoyed warm or right from the fridge, and is totally delicious any way you try it! Want to see the topping being made LIVE? Click here to watch!
Ingredients
- 1 cup arborio rice (or other short-grain rice of your choice)
- 3 1/2 cups plant milk
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1 tsp vanilla
- 1/2 cup maple syrup
- 1/2 cup dried cranberries (or raisins if you prefer)
- 1/4 tsp sea salt
- 1/8 tsp nutmeg
Topping Ingredients
- 1 pear (sliced, chopped, or some of each, which is how I did it)
- 1/2 cup walnuts
- 1 tbsp vegan butter
- 1-2 tbsp maple syrup
Instructions
- Add 2 ½ cups milk and rice to a saucepan. Bring to a boil, then cover and simmer on low heat for about 30 minutes or until the liquid is absorbed. (You will need to lift the lid to stir every 10 minutes or so, then cover again).
- Once the milk is absorbed, add the remaining 1 cup of milk, salt, and cinnamon, cloves, and nutmeg (if desired), but NOT the vanilla. Bring to a boil again, and then reduce heat to a simmer for about 10 minutes.
- Remove from heat, add cranberries and vanilla and mix well. Cover and let sit for about 20 minutes.
- While the pudding is resting in the pot you can make your topping:
- Melt vegan butter in a non-stick sauté pan. Then add pears and walnuts. Stir with a wooden spoon after about 5 minutes, and then drizzle with maple syrup.
- Continue stirring as the pears and walnuts began to caramelize and turn golden.
- Remove from heat.
- Add your cooled pudding to a bowl and top with pear and walnut topping.
Notes
Serve warm or cool, alone or with whipped cream.
Keeps in the fridge in a sealed container for up to a week.
Serves 8-10
Keeps in the fridge in a sealed container for up to a week.
Serves 8-10
