Rose Rice Pudding Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 480 g (2 cups) water
• 10 to 12 dried rose buds*
• 200 g (1 cup) jasmine rice
• 315 g (1 1/4 cups) plant-based milk substitute
• 105 g (1/3 cup) maple syrup
• 1 ml (1/4 tsp) salt
• 1 large egg, beaten (omit egg for vegan version)
• 250 g (1 cup) plant-based milk substitute

PREPARATION

1. In a medium saucepan, bring water and rose buds to a boil. Add rice, cover and cook over low heat for 15 minutes. Remove from heat and let stand for 5 minutes. Remove the rose buds.
2. In another saucepan, combine cooked rice, 315 g (1 1/4 cups) plant-based milk substitute, maple syrup and salt. Cook over medium heat for about 10 minutes, stirring constantly, until thickened.
3. Add the beaten egg (omit the egg  for the vegan version) and 250 g (1 cup) of plant-based milk substitute and cook again for about 2 minutes. Cover and let stand for about 15 minutes.
4. After this rest time, stir to check the texture (the mixture will have thickened again) and add a little plant-based milk substitute to obtain the desired consistency.
5. Delicious lukewarm or cold.