Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, rice pudding with rhubarb and ginger - vegan. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Rice pudding with rhubarb and ginger - vegan is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Rice pudding with rhubarb and ginger - vegan is something which I’ve loved my whole life. They are fine and they look fantastic.
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To begin with this recipe, we must first prepare a few ingredients. You can have 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:
- Get 1/2 cup brown rice, rinsed and drained (and soaked for at least 30 mins if possible)
- Prepare 2 cups milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk
- Make ready 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
- Get 1 cinnamon stick - nice to have, not essential :)
- Make ready For the rhubarb - this makes quite a lot of fruit so it can be reduced
- Make ready 4 stalks rhubarb, chopped into small chunks
- Take 4 cm chunk ginger, peeled and grated
- Make ready 1/4 tsp ground ginger
- Get 1 tbsp maple syrup or coconut sugar
- Prepare Zest of 1/2 lemon
- Get 1 squeeze lemon juice
- Prepare 1 tbsp and maybe more of water
Rice pudding with rhubarb and ginger - vegan. 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 BREAKFAST VEGAN RICE PUDDING is now in Plant-Powered Families.
Steps 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 😋
To serve, put a spoon of warm rhubarb compote in the bottom of a clean glass jar with a lid (or whatever. To serve, pipe dots of the rhubarb gel across each serving plate, followed by quenelles of the set rice pudding. Divide the rhubarb batons between the plates, scattering over the ginger crumble. Place an extra teaspoon of crumble in the centre of each plate and top with a quenelle of rhubarb sorbet and baby red chard leaves to garnish Put the pudding rice in a pan with the milk and caster sugar and bring to the boil. Put the rice, milk, vanilla pod and ½ the sugar in a large pan on a medium heat.
So that’s going to wrap this up for this exceptional food rice pudding with rhubarb and ginger - vegan recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
