Oat Milk Pudding with Konjac Rice


200 gr konjac rice,

500ml. oat milk,

1 teaspoon rose water,

1 teaspoon gluten free cornstarch,

5 tablespoon agave syrup

1/4 teaspoon cinnamon

Chopped pistachio, flowers


1.Place gf corn starch in a small cup and add a little of oat milk and mix with a spoon until it dissolves.

2.Add all the ingredients to a medium pot over high heat and add the corn starch mix. Stir until the everything is dissolved. Bring to a boil.

3.Once it boils, lower the heat and let it simmer for 10 minutes. Stir occasionally.

4.Once it’s done, take it off the heat and pour the mixture into 4 small bowls. Let them cool on the counter. When they are no longer warm to the touch, refrigerate them.

5. After 2 hours, decorate with chopped pistachio and flowers or your favorite toppings. Serve cold!

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