vegan rice pudding with blackberry, pear & raisin compote
Prep:
10 mins
Cook:
135 mins
Serves:
6
method:
1
Preheat the oven to 150c/fan 130c.
2
Lightly butter the sides and base of a 1.5litre oven proof dish.
3
Wash the pudding rice in cold water in a sieve and add to the dish.
4
Pour over almond milk, add the remaining ingredients, mix well.
5
Bake for 1 hour 45 minutes – 2 hours, until a skin has formed across the top and the rice is tender.
For the compote
6
Place all the ingredients into a medium pan, gently heat for 3-4 minutes, until the blackberries have cooked down and released their juice but not collapsing completely.
To serve
7
Spoon the rice pudding into serving dishes, discarding the whole spices, bay leaves and peal as you serve, top with compote.
ingredients:
For the rice pudding
- 180g pudding rice
- 5g vegan butter for greasing
- 1 litre unsweetened almond milk
- 80g California raisins
- 4 cardamom pods, light crushed
- 1 cinnamon stick
- 1 vanilla pod, split and seeds scraped out
- 2 bay leaves
- Pared peel of 1 orange
- 1/tsp ground cinnamon
- Pinch of salt
For the compote
- 225g blackberries, fresh or frozen
- 2 ripe pears, peeled, cored and roughly chopped
- 80g California raisins
- 1 vanilla pod, split and seeds scraped out
- Juice and zest of ½ orange
- 1/2 grated nutmeg
nutrition:
per 260g serving
Calories
240
kcal
Total Fats
Saturated Fats
0.7g
Protein
Carbohydrates
Fibre
Potassium
397
mg
Sodium
250
mg
