The memories I have of rice pudding as a child are not the best, probably because it involved the type that comes out of a tin, generally served with fruit (also from a tin) and it's juice which kind of created a weird separation situation between the warm rice pudding and cold fruit juice. I didn't like it. This rice pudding, however, is exactly what I deem to be a bowl of heaven.
Ever since I visited All Bar One back in January to try out their special Veganuary menu, I've been dreaming about their coconut and vanilla rice pudding. The obvious answer would be to go back and get more, and I wish I could, but the delicious dessert was only there for Veganuary and is now gone from the menu. With cravings that could only be solved by creamy rice pudding, I had a bash at creating my own and I am pretty damn proud of how it turned out. I love having this as a lazy Sunday super indulgent breakfast or as a dessert. The coconut and vanilla go so perfectly together and it's just so creamy I kinda can't believe that it is vegan. Topped with a sweet blueberry compote and some coconut and pumpkin seeds, it makes the perfect bowl of deliciousness. You guys are going to love it.
You will need (serves 3-4):
for the rice pudding
3/4 cup pudding rice
1 cup tinned coconut milk
2 1/2 cups soya milk
1 teaspoon vanilla
1 teaspoon cinnamon
3 tablespoons caster sugar
for the blueberry compote
1 cup blueberries
1 tablespoon caster sugar
2 tablespoons water
- Add all the ingredients for the rice pudding into a pot and mix well.
- Bring to the boil and then reduce the heat right down and simmer for 35-40 minutes, stirring occasionally to ensure it doesn't stick to the bottom of the pot.
- 10 minutes before the rice pudding is ready, add the blueberries, sugar and two tablespoons of water to another pot and leave this to simmer over a low heat for 6-7 minutes to make a compote.
- Top the rice pudding with the blueberry compote and some pumpkin seeds and desiccated coconut.