30g (1oz)golden sultanas(raisins or other dried fruits)
50g (1.75oz)sugar(I use raw cane sugar)
1 tsprose water or lemon zest
slivered almonds(optional, for decor)
In a large saucepan, bring the almond milk to the boil with the vanilla pod, if using (or vanilla powder/extract). Remove the vanilla pod, scraping out the seeds with a sharp knife and return the seeds to the pan.
Rain in the rice, sugar, rose water and dried fruits. Using a wooden spoon, stir every 3-4 minutes so that the rice doesn't stick together.
The rice pudding will start to thicken after 25 minutes. Continue to stir gently for another 5 minutes and transfer to individual pots or dishes. Leave to cool and either serve or chill and serve next morning.
Note:If you discover your almond milk contains sugar, reduce the sugar by at least a half.Serve chilled or at slightly warm with toasted almonds (toasted for a few minutes under a grill or dry-fried in a frying pan) and any topping of your choice: e.g. chopped dried apricots, dates, chopped banana, walnuts.Don't have almond milk? Rice or Soya Milk also works just as well.See my other recipe here for a more classic (non vegan) French custardy rice pudding, using egg yolks.