PUDDING RICE 500g

Simmered it in oat milk with a little vanilla and it came out creamy without turning mushy, exactly the comfort dessert I wanted on a cold evening. The organic grains held their shape nicely and soaked up the cinnamon beautifully, so this bag will definitely be a staple in my pantry.

The grains stayed perfectly separate and creamy after simmering in whole milk with a bit of vanilla. Took about 25 minutes to get that proper dessert texture, and it soaked up the milk just right. My kids asked for seconds, which never happens with rice pudding.

I usually make this with oat milk and a pinch of cinnamon, and after about 25 minutes it turns into that thick, proper rice pudding texture—not watery at all. The 500g bag has lasted me six batches already.