One of my favourite deserts is rice pudding (apart from semolina pudding I guess). It's always a surprise how two so simple things as milk and rice can combine into this amazingly comforting food.
This is a spin on the relatively plain traditional rice pudding inspired by one I found a couple of months ago in the Soho WholeFoods. Up to that point I had always avoided vegan rice pudding because I really don't like what soy milk on its own does to the rice (and rice milk with rice seems slightly ridiculous). But I learned that vegan rice pudding can be soo much more (granted it would probably be just as nice with milk).
Anna tells me it tastes just like lemon delicious pie hence the name.
Lemon Delicious Rice Pudding
500ml Soy milk
200ml Orange juice
A handful of Raisins
A handful of Cashew Nuts, very roughly chopped
Zest of 1/2 lemon
2tbsp Agave syrup
Seeds of 1/2 vanilla pod
Put the rice, raisins, cashew nuts, lemon zest and vanilla into a heavy-bottomed pot, add 250ml of the soy milk and turn the heat to medium-high.
Wait until the majority of the soy milk has been absorbed by the rice/ has bubbled away before you add the orange juice.
Turn the heat as low as you can, cover and find something else to do for the next 10-15 minutes.
Once the orange juice has been nicely absorbed add the rest of the soy milk and turn the heat up a bit for 5 minutes or so, turn the heat off, cover again and leave it alone for another 15 minutes. If it looks to dry add some more soy milk (or orange juice if you are feeling like an orange creamsicle)
When you're ready to serve the rice pudding, stir in the agave syrup put it into pretty bowls and add enough seasonal fruit to feed an entire family :)
Enjoy and feel at home wherever you are at the moment!