It’s been raining all day today and I’ve spent it listing to the drips and drops, reading my wonderful vampire book and relaxing watching Netflix.
It’s rained so much the last few days that we’ve had flooding and hardly any sunshine, but I think rain is a great opportunity to relax and enjoy the comforts of home.
Today I’ve had a bit of a bug and am sweating a lot whenever I try to do anything, so I’m currently snuggled on the sofa with my stretchy Fat Face joggers on watching the new Mary Berry cooking BBC show.
Jon is such a dream, he’s currently making me (from scratch) spiced vegan rice pudding. Rice pudding reminds me of my parents, as my Dad absolutely loves rice pudding with jam.
Rice pudding also evokes memories of spending time in Norway. Aurora and Kaja introduced me to Risgrøt which is basically the yummiest type of rice pudding ever created. I miss those girls so much, so it’s quite comforting to have something that reminds me of spending time with them.
Rice pudding is a great warming dish that is usually recommend for the autumn, but since it’s so dull and I’m not feeling tip top I’ve decided to share with you our recipe which is of course vegan!
• 100g of rice pudding
• 600ml of soya mylk (or other mylk)
• 60g of golden caster sugar
• 1/2 tsp vanilla essence
• dashes of Cinnamon & mixed spice
Place everything into a pan on the hob with it turned up just below where it would boil and start to mix together. When it starts to heat up continue to mix and turn it down and keep it simmering and mixing for about forty five minutes until well done.
When it is finished dish up and let cool slightly before adding a little sprinkle of cinnamon or grated dark chocolate and serve.