A recipe from Chef Tom Walton
Makes approx.. 4 serves
1 ½ cups arborio rice
1 750ml bottle Califia Farms Unsweetened Vanilla Almond Milk
1/3 cup maple syrup + extra to drizzle
Zest 1 lemon
1 punnet raspberries
2 ripe yellow peaches, cut into thin wedges
2 ripe yellow nectarines, cut into thin wedges
1/3 cup toasted coconut flakes
1/3 cup toasted almonds, shaved
½ cup mint leaves picked
1. Place the rice into saucepan, cover with water, bring to the boil and simmer for 5 minutes, stirring often.
2. Drain the rice into a sieve then place back in the pot and add the almond milk, maple syrup, lemon zest and cook over a medium heat, stirring until the rice is cooked and creamy.
3. Remove from the heat and allow to cool.
4. To serve, crush half the raspberries with a fork and stir some into a serving of the cooled rice pudding. Lay some of the peaches, nectarines and raspberries over the top of the rice pudding and finish with the coconut, almonds, mint and some extra maple if desired.
"This chilled vanilla stone fruit and raspberry rice pudding is completely plant-based made with the delicious Califia Farms Unsweetened Vanilla Almond Milk which our family loves to use in cooking and straight up because of its smooth texture and the fact it has no added sugar but all the flavour."
"Make the rice pudding a couple of days ahead and have it in the fridge so preparing this dish only takes a matter of minutes."
Tom Walton is a chef and dad from Bondi, Sydney with a focus on family friendly and plant-based delicious recipes. Follow his Instagram here: @cheftomwalton
For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmsau