75g(⅓cup)uncooked pudding rice (or sub Japanese sushi rice)
4tablespoons(4tablespoons)maple syrup(or sub any other sweetener)
½teaspoon(½teaspoon)ground cinnamon(or sub a pinch of ground nutmeg)
600ml(2 ½cup)unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
400g(14oz)tin of coconut milk
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place all the ingredients in a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
Bake in the oven for 1 hour, until rice is cooked and the top starts to brown slightly.
Can be enjoyed immediately if you want to eat it hot, but it's also delicious cold.
Keeps in the fridge for up to a few days.
This Rice Pudding will be quite liquidy/runny when you take it it out the oven. It will thicken up quite a bit as it cools down and is very thick when cold, especially after it's been left in the fridge overnight. However, if you prefer it to be thick as soon as you take it out of the oven, I would suggest using less plant-based milk than the recipe calls for!To make this on the hob (stovetop):
Place all the ingredients in a large pan (with a lid) and mix well.
Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutes until rice is cooked.