Lemongrass and Ginger Rice Pudding is amazing AND gluten-free and vegan. Lemongrass and Ginger Rice Pudding is rich, sweet, delicately flavoured and warming and comforting. Rice pudding reminds me of school dinners but this is a long way from school dinners. This Lemongrass and Ginger Rice Pudding is wonderful – is not boring, it is not stodgy, it is not tasteless. It is super easy and super cheap.
Lemongrass and Ginger Rice Pudding is easy to make.
Personally, I would eat this for breakfast! For the more traditionally minded, Lemongrass and Ginger Rice Pudding is perfect when you want a warming autumn and winter desserts. A great pudding to follow Pumpkin Salad with Crispy Sage or Gluten Free, Vegan Sweet Squash/ Pumpkin Tart.
Allergy Information – Lemongrass and Ginger Rice Pudding
Lemongrass and Ginger Rice Pudding is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free*, tree nut free.
*Use non-dairy milk that is not soya-based.
Top Tips – Lemongrass and Ginger Rice Pudding
If you like skin on your rice pudding you will get an amazing skin!!! If you don’t like skin you can either; place a sheet of grease-proof paper on the surface of the rice pudding during cooking or, peel off the skin and throw it in the bin (or give it to someone who loves the skin).
I bake this in the oven. It needs much less attention that cooking of the hob and, I think, you get a better flavour from baked puddings. If you are short of time you can cook over a gentle heat on the hob for 20-25 minutes.
Recipe – Lemongrass and Ginger Rice Pudding
Preparation time 10 minutes
Cooking time 120 minutes
Ingredients – Lemongrass and Ginger Rice Pudding
200 grams pudding (short-grain) rice
1 litre non-dairy milk (I used unsweetened soya milk)
80 grams sugar (or a sweetener you prefer)
1 teaspoon (~5 grams) freshly grated ginger
1 stalk fresh lemongrass
Method – Lemongrass and Ginger Rice Pudding
1. Preheat the oven to 170 C (fan)
2. Place the rice, non-dairy milk, sugar and grated ginger in a suitable baking dish and mix well
3. Trim the lemon grass stalk and remove any discoloured or marked outer stalk. Bash the lemongrass stalk with something heavy (to release the flavour) and press gently in to the rice mixture
4. Place in the oven and carefully stir every 30 minutes to make sure the lemongrass flavour mixes well. Check the rice pudding after 90 minutes. Depending on your oven it may take up to 2 hours
5. Serve with non-dairy milk, custard or cream.