This rice pudding recipe is a perfect breakfast for the weekend and you probably have everything you need at home. We use oranges and top it off with some plums but you can really use any fruit you have on hand. We particularly love passion fruit in this recipe too.
Serves 2
½ cup water
⅓ cup rice (arborio or some other short-grain rice)
¼ tsp salt
1 cup plant milk (plus some extra if needed)
1 tbsp sugar
1 orange
optional: cinnamon or vanilla
fruit for topping
Combine the water, rice and salt in a saucepan and bring to a simmer with a closed lid over medium heat. Reduce the heat and cook until the water is almost absorbed. Add milk, sugar and cinnamon or vanilla (if using). Add a piece of orange zest and give everything a stir. Increase the heat and simmer gently for about 20 minutes or until the rice is cooked but still a little firm to the bite. If necessary, add a little more milk to make the rice pudding extra creamy. Serve in bowls topped with your favorite fruit, nuts, seeds and syrups.
For the plums we just combined the halved and pitted fruits with the juice of the orange and some water in a small saucepan over high heat and cooked them until soft.