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Rice Pudding

Total time: 25 minutes
Serves: 4

  • 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
  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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