Rice pudding is a timeless dessert that stirs childhood memories, often enjoyed plain or with vanilla. As a professional recipe developer, I recommend this indulgent caramel soy version—vegan-friendly, prepped in 10 minutes, and cooked in 30.
Begin by blanching 150 grams of round rice in a large pot of boiling water for 3 minutes. In a separate saucepan, heat 1 liter of soy milk with two tablespoons of caramel syrup until boiling.
Drain the rice and stir it into the soy milk. Simmer over medium heat for 25 minutes, stirring frequently, until the rice is tender. Sweeten to taste with coconut sugar or maple syrup, and stir well.
Remove from heat and serve warm or chilled, drizzled with liquid caramel (from the pastry aisle). For an elegant touch, layer it in small transparent glasses coated with caramel.
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