Go Back

Summer rice porridge with whipped cream

Easy vegan dessert with a taste of lemon and nutmeg, made of whipped cream and cold rice poridge
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 25 minutes
Course Dessert

Equipment

  • Non-stick pot
  • Mixer

Ingredients
  

  • 1 dcl of round grain rice;
  • 1 dcl of water;
  • 5 dcl of plantbased milk;
  • a pinch of salt;
  • 1 tsp. of vanilla sugar;
  • 45 gr of caster sugar;
  • 10 tbsp. of store-bought or homemade cherry sauce (cherries cooked with sugar and cornstarch);
  • 2-3 tbsp. of orange marmalade;
  • a pinch of nutmeg;
  • 40 gr of pistachios;
  • 1 dcl of liquid vegan whipped cream.
  • zest of a half of lemon.

Instructions
 

  • Instructions
    1. First, cook rice porridge. Put rice with 1 dcl of water and a pinch of salt into a pot and cook it on a medium heat until almost the whole amount of water is absorbed. 
    2. Next, start occasionally to add plantbased milk while cooking and often stirring. Add caster sugar too. Rice should be totally cooked in approx. 25 min. Set aside and let it cool down completely. 
    3. Stir rice gently with a spoon.
    4. Mix whipped cream with a stand mixer into a stable foam. 
    5. Start adding cooked rice into whipped cream by using a spoon. Add 1 spoon after another and use a wire whipp to stir and combine ingredients together. Add chopped pistachios, vanilla sugar, lemon zest and nutmeg too. Stir well. Put in the fridge and let it cool down.
    6. Serve cold in small bowls. Top creamy porridge with some orange marmalade or with cherry sauce, sprinkle it with a bit pistachios on top.