Vegan Rice Pudding With Pear Berry Compote Recipes
VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE
Add almond milk to rice pudding for extra nuttiness and creaminess. Serve with a no-added-sugar compote for a healthier alternative to jam
Provided by Katie Hiscock
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
- Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pear is tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.
Nutrition Facts : Calories 193 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
VANILLA RICE PUDDING WITH BLACKBERRY COMPOTE
This creamy rice pudding is made using leftover rice, so you can cut your cook time in half. The blackberry compote can be served chilled, warm or at room temperature. The syrup will thicken as it cools. The compote is also delicious spooned over vanilla ice cream.
Provided by Food Network
Categories dessert
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the compote: Combine the blackberries, sugar, lemon juice and zest in a small saucepan and bring to a simmer over medium heat. Cook, stirring occasionally, until the juice starts to thicken and coats the back of a spoon, about 9 minutes. Remove from the heat, transfer to a medium heatproof bowl and let cool slightly, about 10 minutes.
- Meanwhile, make the pudding: Combine the rice, cream, milk and sugar in a medium heavy-bottomed saucepan and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until almost all the liquid is absorbed and the pudding has a porridge-like consistency, about 5 minutes. Remove from the heat and add the vanilla bean paste and a pinch of salt, stirring to combine.
- Divide the rice among 4 bowls and spoon the blackberry compote over the top. Serve immediately.
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- Preheat the oven to 150C/300F and spray an 8x8 inch square pan with cooking spray. You can also use softened butter to grease the pan. Sprinkle the pudding rice into an even layer over the base of the pan.
- Place the sugar, milk and vanilla extract into a deep saucepan and place over a low heat. Warm gently until the sugar has dissolved. You don't want the mixture to even simmer, just be warm throughout. This took around 5 minutes on low heat. I dipped a clean finger in to check the temperature, you want to feel that it's pretty warm on your finger, but not scolding hot.
- Gently pour the milk mixture over the rice. At this stage you have two ways of adding the cinnamon - you can sprinkle it on top now, then when you stir the rice pudding after 90 minutes and it will mix in with the rice. OR you can place straight in the oven for 90 minutes, stir it and then sprinkle the cinnamon on top if you want the skin to be cinnamon-y. Completely up to you, I sprinkled the cinnamon on top and baked it before stirring it in.
- Bake for 90 minutes, then remove from the oven and gently stir. Place back in the oven for 30-45 minutes. Mine took 2 hours exactly, you want there to be no runny liquid and for the rice to be set, but still creamy looking. If you over cook it, it will look quite dried out!
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