Vegan Rice Pudding With Pear Berry Compote Recipes

VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

Vegan rice pudding with pear & berry compote image

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

Ingredients

100g pudding rice
1 tbsp maple syrup
½ tbsp vanilla bean paste or ½ vanilla pod, seeds scraped out
650ml unsweetened almond milk plus an extra splash to serve (optional)
2 ripe pears, peeled, cored and chopped
250g frozen or fresh mixed berries
1 medium orange, juiced, zest peeled into strips using a vegetable peeler

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

Vanilla Rice Pudding with Blackberry Compote image

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

Ingredients

1 1/2 cups blackberries (about 8 ounces)
1/4 cup sugar
1 tablespoon fresh lemon juice, plus 1 teaspoon finely grated zest
3 cups cooked and cooled long-grain rice
1 cup heavy cream
1/2 cup whole milk
3 tablespoons sugar
2 teaspoons pure vanilla bean paste
Kosher salt

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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