Happy new years everyone! I hope that you had a wonderful Christmas and New Year! I have started 2018 with a totally clean slate, though I had great 2017, I ended the year feeling pretty ropey and I think that is mostly down to my diet. It’s no secret that I love food and a large amount of the food I like is about as nutritious as eating a piece of cardboard (if that cardboard was deep fried and covered in cheese), so like many other people around the world – one of my new years resolutions is to sort out what I eat. Indulgent, stodgy food is the ultimate food in my opinion when its freezing cold outside, but it normally comes at a calorific price. I created this vegan/veggie recipe alongside Yumchaa tea at the end of last year, they very kindly sent me some of their teas to try and to create a recipe with, so I came up with this super comforting but guilt-free recipe for a rice pudding, infused with Yumchaa’s delicious white chocolate & caramel blend, Caramel Sweetheart!
300ml almond milk
75g of pudding rice
1 tsp of salted caramel flavour
4 tsp of Caramel Sweetheart loose leaf tea
1 tsp sugar – if you’re being extra healthy you can pass on the sugar
2) Wash your rice with cold water until the water runs clear
3) Put your rice, milk, flavour and sugar into a medium-sized saucepan on the stove, bring that to a boil and then reduce the heat and allow to simmer for roughly 25 minutes – You will need to stir throughout this 25 minutes so that the rice doesn’t stick to the pan
4) Make sure that your pudding is thick and creamy, you can add more milk if you would rather your pudding more liquidy then add a little more milk
5) Allow to sit for about 5 minutes, add any toppings that you want (I used copper sprinkles and white chocolate hearts) & enjoy!