200ml/7fl oz oat/rice milk
2 tbsp caster sugar
200g/7oz long-grain rice,
cooked according to packet instructions, drained
½ orange, zest only
2 tbsp golden or maple syrup
100ml/3½fl oz oat/rice cream, whipped until soft peaks form when the whisk is removed,
Bring the oat milk to the boil in a small pan. Add the sugar, stirring until the sugar has dissolved.
Add the cooked drained rice and stir in the orange zest and maple syrup.
Simmer for 4-5 minutes, or until the rice has absorbed some of the milk.
To serve, spoon the rice pudding into a serving glass and top with the whipped oat cream.
Recipe adapted from: Good Food