Rice pudding with rhubarb and ginger - vegan. 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. This BREAKFAST VEGAN RICE PUDDING is now in Plant-Powered Families. But, a few years ago, I showed how to make it in a "Dreena and Daughters" video!

It is creamy, delicate and delicious. It is also very easy to make. Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. You can have Rice pudding with rhubarb and ginger - vegan using 13 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Rice pudding with rhubarb and ginger - vegan

You need 1/2 cup of brown rice, rinsed and drained (and soaked for at least 30 mins if possible).
It's 2 cups of milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk.
Prepare 1/2 of vanilla bean, scraped - you’ll add the seeds and the pod.
It's 5 of green cardamom pods, crushed - or 1/4 tsp ground cardamom.
You need 1 of cinnamon stick - nice to have, not essential :).
You need of For the rhubarb - this makes quite a lot of fruit so it can be reduced.
You need 4 stalks of rhubarb, chopped into small chunks.
You need 4 cm of chunk ginger, peeled and grated.
It's 1/4 tsp of ground ginger.
You need 1 tbsp of maple syrup or coconut sugar.
Prepare of Zest of 1/2 lemon.
It's 1 squeeze of lemon juice.
It's 1 tbsp of and maybe more of water.

It's a real treat on a cold day. Add the eggs one at time, making sure that each one is fully incorporated before adding the next. Sift in the ground ginger and flour in three stages, making sure the batter is mixed thoroughly. Sweetly tart rhubarb tops this spice and citrus-infused pudding and vanilla bean custard is the perfect accompaniment.

Rice pudding with rhubarb and ginger - vegan step by step

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 😋.

Carefully spoon the batter over the rhubarb and smooth the top. Cover the surface of the pudding with a circle of baking. Make the Compote: In a medium pot, mix together the rhubarb, sugar and vanilla bean seeds. Cook over medium heat until the mixture breaks down and. Make a sweet vegan rice pudding that is dairy-free and egg-free and uses soy milk for a lower fat and healthier rice pudding.