VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

Vegan rice pudding with pear & berry compote image

Add almond milk to rice pudding for extra nuttiness and creaminess. Serve with a no-added-sugar compote for a healthier alternative to jam

Provided by Katie Hiscock

Categories Dessert

Time 2h15m

Number Of Ingredients 7

Ingredients

100g pudding rice
1 tbsp maple syrup
½ tbsp vanilla bean paste or ½ vanilla pod, seeds scraped out
650ml unsweetened almond milk plus an extra splash to serve (optional)
2 ripe pears, peeled, cored and chopped
250g frozen or fresh mixed berries
1 medium orange, juiced, zest peeled into strips using a vegetable peeler

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.

Nutrition Facts : Calories 193 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 17 grams sugar, Fiber 5 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium