Oat milk rice pudding with honey

This is a recipe that marks my childhood. I remember my mother cooking rice pudding more like a quick snack instead of a proper dessert that I would eat right after school or like a midday snack. What I mostly like about it, is its versatility. You can adjust the ingredients to your taste or experiment with new ones.

So this is what I decided to do; create my own version. Instead of using dairy milk and sugar, I replaced them with oat milk and honey. I also experimented with spices. Whilst the most traditional spice is cinnamon, I also added cardamon and mastic (which I happened to have from my recent trip to Greece).

As this is the beauty of the recipe, I would encourage you to use whichever spice or milk you prefer or happen to have in your cupboard.

Ingredients

• 3/4 cups of rice
• 2 cups of water
• 5 cups of oat milk
• 1 cup of honey
• 1/2 tea spoon of salt
• 2 table spoons of corn flour
• 1 cloves of cardamon pods (optional)
• 1/2 tea spoon of mastic (optional)

Method

1. First add the rice and the water into a pot and simmer for 10 minutes at low to medium heat.
2. Continue by adding the 4 ^1/2 cups of oat milk, the honey, the cardamon pods and the mastic and continue cooking for another 30 minutes. Stir regularly so that it doesn’t stick to the bottom of the pot.
3. Remove from heat. Mix the corn flour with the remaining 1/2 cup of oat milk, add it to the pot.
4. Remove the cardamon pods from the pot and serve in 6 cups/bowls. 
5. You can either eat it hot or if you prefer place in the fridge for 1 hour. Serve with cinnamon at the top. 

Enjoy!