Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, rice pudding with rhubarb and ginger - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Rice pudding with rhubarb and ginger - vegan is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Rice pudding with rhubarb and ginger - vegan is something which I have loved my entire life. They are fine and they look wonderful.
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! Sidenote: please be forgiving of video production… one weegan is eating cereal and clinking her spoon on the bowl , and the videographer.
To get started with this particular recipe, we have to prepare a few components. You can have rice pudding with rhubarb and ginger - vegan using 13 ingredients and 3 steps. Here is how you can achieve it.
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)
- Get 2 cups milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk
- Get 1/2 vanilla bean, scraped - you’ll add the seeds and the pod
- Prepare 5 green cardamom pods, crushed - or 1/4 tsp ground cardamom
- Get 1 cinnamon stick - nice to have, not essential :)
- Get For the rhubarb - this makes quite a lot of fruit so it can be reduced
- Get 4 stalks rhubarb, chopped into small chunks
- Get 4 cm chunk ginger, peeled and grated
- Make ready 1/4 tsp ground ginger
- Take 1 tbsp maple syrup or coconut sugar
- Prepare Zest of 1/2 lemon
- Get 1 squeeze lemon juice
- Make ready 1 tbsp and maybe more of water
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. Just like he "didn't like" ginger, or lentils, or mushrooms when we met. What we have here is a classic case of CHANGE O' TONGUE. No scalding milk in a separate pot first.
Instructions 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 😋
No cooking up eggs and milk into a pudding to thicken it. Just plop it all in — saving some of the milk to add as needed — and let. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water. Gently cook the rhubarb to a purée, stirring occasionally. Remove the vanilla pod from the purée, scraping the remaining vanilla seeds into the rhubarb before placing the purée into a blender.
So that is going to wrap it up for this exceptional food rice pudding with rhubarb and ginger - vegan recipe. Thanks so much for reading. I’m confident you will make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!
