Rice Pudding

Serve: 4 | Total time: 25 minutes

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  • 1 packet Konjac rice
  • 2 tablespoons sultanas
  • 1 teaspoon rum extract
  • ½ cup raw cashews
  • 1¼ cup water
  • ¼ cup maple syrup
  • ¼ teaspoon cinnamon
  • Pinch freshly grated nutmeg
  • Pinch salt
  • 2 tablespoons cornstarch
  • Rice

  • Directions

    1. Drain and rinse the Slendier Konjac Rice according to package instructions.
    2. Place the sultanas and rum extract in a small bowl and toss the sultanas to coat them in the rum. Set aside.
    3. To a small high-speed blender, add the cashews and water and blend until smooth and creamy and save ¼ cup of it.
    4. To a medium saucepan on medium-high heat, add the rice, the rest of the cashew milk, maple syrup, cinnamon, nutmeg, and salt. Stir for 5 minutes.
    5. In the meantime, make a cornstarch slurry by whisking together the saved cashew milk with the cornstarch.
    6. When the rice starts to simmer gently, add in the cornstarch slurry and mix for a further 5-7 minutes until it has thickened and is creamy.
    7. Remove from heat and serve. You can enjoy it hot or cold.


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