Creamy Vegan Pudding (Print Version)

# Ingredients:

→ Base

01 - 1 cinnamon stick or ½ teaspoon ground cinnamon
02 - 50 g risotto rice or round rice (e.g., Arborio)
03 - 250 ml your favorite plant-based milk
04 - ½ teaspoon vanilla extract
05 - 1 tablespoon maple syrup or any alternative (like agave or coconut)

→ Garnish

06 - A sprinkle of ground cinnamon or cocoa powder

# Instructions:

01 - Add your cinnamon stick or ground cinnamon and plant-based milk into a pot.
02 - Heat the milk on high until it starts bubbling.
03 - Turn the heat to low. Stir in the rice and let it cook for about 20-30 minutes, stirring often so nothing sticks to the pot.
04 - Take it off the heat, pull out the cinnamon stick if that’s what you used, and mix in the vanilla and maple syrup until smooth.
05 - Scoop the pudding into bowls or ramekins. Let it cool a bit before serving. Add a pinch of cinnamon or cocoa powder just before digging in.

# Notes:

01 - Serve it either chilled or warm—it’s up to you!

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