How to make Romy Gill's rice pudding recipe

Turn a classic dish into a vegan alternative

This is nothing like the slop served in school dinner halls

Rice pudding is one of those foods that every region makes differently and it’s a really important food because its soft texture means it’s used by many mothers when weaning their children.

Coming from a Bengali family, my mother always made ours sweet and spiced with cardamom pods – this vegan adaptation tastes just as good.

Rice pudding

Time: 2 hours 30 minutes

Serves 4-6

60g basmati rice
1½ litres almond milk
6 green cardamom pods, crushed into a coarse powder, plus extra to garnish (optional)
50g brown sugar
20g toasted flaked almonds

Put the rice in a bowl with enough water to just cover it and leave to soak for 10 minutes. Drain.

Meanwhile, heat the milk in a large saucepan over a medium heat, add the crushed cardamom pods and let the milk come to a boil.

Add the drained rice to the boiling milk. Reduce the heat to low, then cook the rice, uncovered, for 2 hours at a gentle simmer, stirring regularly to break up the rice and ensure it doesn’t stick to the bottom.

The milk will gradually reduce to about a quarter of its original volume. Once the rice and milk mixture has thickened to a thin porridge consistency, add the sugar and flaked almonds.

Continue to cook on a low heat for 5-10 minutes, stirring often so that no lumps form.

Serve hot or cold scattered with more crushed cardamom, if you like.

‘Zaika​’ by Romy Gill, published by Seven Dials, is out now