How to make a next-level Rice Pudding (100% naturally plant-based)

A NEW WAY TO BAKE : RICE PUDDING 
 
Lebanese rice pudding (Riz bi haleeb – like my grandma used to make me as a child) is very similar to rice pudding except a tiny bit of rose or orange blossom water gives it a soft floral note. When using any floral extracts it is important to dose very carefully. A famous Lebanese restaurant called Em Sherif makes the best rice pudding I have ever tasted. It is topped with puffed rice crispies that have been caramelised and served sprinkled on top of the chilled pudding. It’s very smart and incredibly delicious. This recipe is my nod to it. 
I like using oat milk as it lends a cereal milk flavour, as well as lots and lots of vanilla ‘caviar’ along with the tiniest splash of rose water (which you can omit or just start with the teensiest amount) perfumes the rice and the light crunchy topping elevates it beyond the realms of a traditional rice pudding. 
 
RECIPES
This is the tutorial that loads via QR code from my book: A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts  
https://geni.us/ANWTB 
 
INGREDIENTS NEEDED:- 
Rice Pudding 
plant-based milk 
arborio or pudding rice 
caster (superfine) sugar 
cornflour (cornstarch) 
rose water 
vanilla pod, seeds scraped or vanilla paste 
 
Caramelised Rice Crispies 
caster (superfine) sugar 
coconut oil (deodorised) 
rice crispies 
 
EQUIPMENT 
digital scales https://amzn.to/3Oqs8vF 
silicone spatula https://amzn.to/3On2yaR 
bowls https://amzn.to/3DrEDke  
large saucepan 
airtight container 
6 serving dishes 
baking sheet lined with parchment paper 
 
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