Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a special dish, rice pudding with rhubarb and ginger - vegan. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.
A vegan, refined sugar-free version of the classic childhood dessert - that also tastes remarkable. Combine all ingredients for Rhubarb Ginger Compote, stirring well to combine. This recipe for rice pudding is made with ginger and cinnamon infused coconut milk.
Rice pudding with rhubarb and ginger - vegan is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Rice pudding with rhubarb and ginger - vegan is something that I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook rice pudding with rhubarb and ginger - vegan using 13 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Rice pudding with rhubarb and ginger - vegan:
- Make ready 1/2 cup brown rice, rinsed and drained (and soaked for at least 30 mins if possible)
- Make ready 2 cups milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk
- Get 1/2 vanilla bean, scraped - you’ll add the seeds and the pod
- Make ready 5 green cardamom pods, crushed - or 1/4 tsp ground cardamom
- Prepare 1 cinnamon stick - nice to have, not essential :)
- Prepare For the rhubarb - this makes quite a lot of fruit so it can be reduced
- Get 4 stalks rhubarb, chopped into small chunks
- Take 4 cm chunk ginger, peeled and grated
- Take 1/4 tsp ground ginger
- Get 1 tbsp maple syrup or coconut sugar
- Prepare Zest of 1/2 lemon
- Take 1 squeeze lemon juice
- Make ready 1 tbsp and maybe more of water
To serve, put a spoon of warm rhubarb compote in the bottom of a clean glass jar with a lid (or whatever dish you want to use) and then spoon the rice pudding on top. Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day. Just like he "didn't like" ginger, or lentils, or mushrooms when we met.
Instructions to make Rice pudding with rhubarb and ginger - vegan:
- For the rice pudding: put everything in a pan (with a lid.) Bring to the boil. Cover and simmer for about 30mins until the rice is cooked and tender. Add more liquid if the mix runs dry. When it’s ready, lift out the cinnamon stick and vanilla bean (and cardamom pods if you can find them) before serving.
- For the rhubarb: put everything in a pan and simmer until the rhubarb is tender about 15-20 mins.
- Serve the rice with the rhubarb on top or on the side and enjoy 😋
What we have here is a classic case of CHANGE O' TONGUE. No scalding milk in a separate pot first. No cooking up eggs and milk into a pudding to thicken it. Just plop it all in — saving some of the milk to add as needed — and let. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.
So that is going to wrap this up for this exceptional food rice pudding with rhubarb and ginger - vegan recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
