I've become a fan of organic rice milk. It has a lovely sweet, slightly nutty taste. I love it on my muesli. I've also rediscovered the joys of custard powder and making up a bowl of custard whenever I feel like it.
It occurred to me that using rice milk to make a custard would produce something that has a thick and creamy consistency, with the flavour of rice pudding. It would go very well with some stewed fruit.
2 cups organic rice milk (or soy or oat milk)
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste
Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, paste and vanilla into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Note that it keeps thickening as it cools.
6 comments:
Thanks! I'm going to make this. Where do you get your organic rice milk?
M
From woolies - there's a couple of different brands (some organic and some not)
Yay! Thanks so much for the recipe. Little D is going to love it!
Thanks so much for this, my youngest son is dairy, soya and egg intolerant and this simple recipe will make his life a little bit easier!
I have 2 sons one allergic to dairy and the other wheat. This will be great for the whole family to enjoy. Thanks
thnx 4 sharing. I've been looking for ages for a decent custard. Custard powder has dairy. Oat milk has gluten, cornflour has gluten (corn is a very common allergen) ..... I tried this. I found even with 2 tspns vanilla (used vanilla paste and essence) it still doesn't have a lot of flavour. I used arrowroot which may make it thicker as I had to add more milk. I used it in a trifle so will see what the "food critics" have to say tonight. Certainly the easiest recipe I have come across. thnx again
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