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