How to make
Soak the pearl rice in spring water for about half an hour, during which time, also soak the oats to prepare the oat milk (8 tablespoons of oats and 2 cups of water).
Steam (in a pot with a little water - a basket for steam cooking) finely diced pumpkin.
Strain the slightly swollen rice and pour it to boil with a pinch of Himalayan salt in 2 cups of boiling water. With frequent stirring, boil for about 10-15 minutes, until the water is absorbed.
During this time, blend the soaked oats in the small jug of the nutri bullet and strain the oat bran from the vegetable milk through a strainer.
Add the boiled pumpkin and oat milk to the rice. Mix and flavor with brown sugar, vanilla sugar, cinnamon and turmeric (optional for color and aroma).
Boil the rice pudding for another 10 minutes, by stirring frequently and trying not to let it stick to the bottom.
After the rice is cooked, pull the pot off the heat and add 1 tbsp. of coconut oil.
Mix the wonderful vegan pudding and divide it into 8 small porcelain bowls. Let them cool for about 20-30 minutes.
Serve the sumptuous carotene pumpkin rice pudding, sprinkled with coconut flakes and garnished with a sprig of lemon balm.
Wonderfully delicious pumpkin pudding for an afternoon snack with friends!
