Ravneet Gill’s Rice Pudding & Roasted Peaches

Ideal for a warming plant-based dish, here’s how to make Ravneet Gill’s rice pudding & roasted peaches, made with creamy Plenish Almond Milk 

Plenish, the award winning, organic plant-based drinks brand have teamed up with Ravneet Gill, Le Cordon Bleu chef, author and presenter, to make plant-based eating simple and delicious. Using organic and seasonal ingredients, this vegan mouth-watering dessert is brimming filled with flavour and natural goodness. 

Serves 4


For the Rice Pudding:
• 20g plant based spread
• 140g pudding rice
• 1 vanilla pod
• 2 tbsp panela or coconut sugar 
• 800ml Plenish Almond Milk
• Pinch of maldon salt 

For the peaches:
• 2 large peaches
• 10g honey 

To serve:
• Roasted pistachios
• Roasted almonds 

• For the rice pudding:

  1. Preheat the oven to 110 degrees fan/ 130 oven 
  2. In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling 
  3. Stir in the pudding rice and toast for a few minutes 
  4. Add in the vanilla pod, sugar and salt and stir 
  5. Pour in the Plenish almond milk and stir well 
  6. Bring this to a gentle simmer and stir frequently 
  7. When the rice is evenly floating through the milk put a lid on and place it into the oven 
  8. Bake this for 15 minutes or until the rice is cooked 
  9. Remove from the oven, stir well 

For the roasted peaches:

  1. Preheat the oven to 170 degrees fan/190 oven 
  2. Cut the peaches in half and place cut side down into a baking dish 
  3. Drizzle the honey all over the peaches 
  4. Bake for 15-20 minutes until the peaches have caramelised 
  5. Remove from the oven and allow to rest for 15 minutes before removing the skins

To Serve:

  1. Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach

Recipe courtesy of Ravneet Gill, created in partnership with Plenish

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