Vegan Rice Pudding With Pear Berry Compote Food

VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

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.

SPICED RICE PUDDING WITH BLACKBERRY COMPOTE

Steps:

• Cook the rice following pack instructions - don't be tempted to cook it until al dente - it will not continue to cook in the milk later, so it needs to be nice and soft at this point.
• Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks.
• When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy - this will take about 20-25 mins.
• To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.

ARBORIO RICE PUDDING WITH PEARS - VEGAN

Steps:

• Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
• Over medium heat, bring to a simmer, stirring constantly.
• Cook uncovered, stirring, for about 15 minutes.
• Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
• Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
• serve warm.