About our recipe
This sinfully sweet rice pudding is creamy without the cream, making it a vegan’s delight. A warm and luscious fig and raspberry compote tops this cinnamon and lemon infused rice pudding for the perfect after dinner treat. Use fortified rice milk for extra calcium.
Serves: 6 People
Meal Time: 15 minutes
Ingredients
3/4 cup (175mL)
Kokuho Rose® white or brown
1 cup (250mL)
Water
pinch
Salt
4 cups (1L)
Vanilla flavour rice milk
1/2 cup (125mL)
Brown sugar
2
Cinnamon sticks
1 tsp (5mL)
Lemon zest
1
7 oz (200 g) pkg frozen raspberries
2 cups (500mL)
Quartered fresh figs
1/4 cup (50mL)
Pure maple syrup
1 tsp (5mL)
Lemon zest
Directions
Step
1
In a large saucepan, bring rice, water and salt to boil over medium high heat. Reduce heat to low, cover and simmer, until most of the liquid has been absorbed, about 15 minutes. Gently stir in rice milk, brown sugar, cinnamon sticks, and lemon zest ensuring mixture does not cook to the bottom of pan.
Step
2
Increase heat to medium low, stirring often, until rice is tender and very creamy, about 40 minutes. Do not overcook or rice will be solid and not creamy when cooled. Rice pudding can be kept covered in the refrigerator for up to 5 days.
Step
3
Compote:
In saucepan, combine raspberries, figs, maple syrup and lemon zest. Heat over low heat until warmed through and sauce thickens slightly, about 10 minutes. Cover until ready to use.
Serve rice pudding warm or at room temperature topped with compote.
Notes
Use any seasonal fruit to replace the figs when out of season for a treat any time of year.
Variation: Replace the vanilla rice milk with chocolate rice milk and sprinkle with fresh grated black pepper for a dark indulgence.