Rice pudding


1 pot La Vida Vegan hazelnut paste
2 tbsp La Vida Vegan white coconut paste
100 g Arborio rice
500 ml coconut milk
40 g maple syrup
½ vanilla pod
1 tsp vanilla extract
pinch of salt
50 g hazelnuts


  1. Halve the vanilla pod and scrape out the pith.
  2. Put the stick, vanilla pith, coconut milk, Arborio rice and a pinch of salt in a pan and slowly bring to the boil.
  3. Leave the rice pudding on low heat, stirring frequently as it burns quickly.
  4. After 15 minutes, check the doneness of the rice and that the porridge is the right thickness.
  5. If it is too thick, add some more coconut milk.
  6. When the rice is cooked and the porridge has the right consistency remove it from the heat.
  7. Take out the vanilla stick and add some more vanilla extract and stir well again.
  8. Spoon a good spoonful of So Vegan So Fine hazelnut spread into the bowl and divide the rice porridge over this.
  9. Eat it lukewarm or let it cool further into rice pudding.
  10. Top the pudding with toasted hazelnuts and serve.