Rice Pudding with Plum&Apple Compote (vegan)
Let me start this post with a bit of love, because I L.O.V.E. Autumn! It’s without a doubt my favourite season (not only because it’s my birthday season…;-)).Strolling through nature on warm autumn days, enjoying all the warm colours and Â watching nature preparing for the cold time of the year, it is a stunning season of change. And not only nature changes. We too go through some changes in autumn. Of course, there are the obvious things like stowing away our summer wardrobe and getting out warm, woolly jumpers, scarves and coats- but there is also the change in the foods we chose. Well, at least that’s what I go throgh. Besides my increased consumption of hot tea I find myself craving warming dishes like soups, stews or rice pudding with heaps of spices. And again I prefer the ones that warm your body from the inside such as chilli, pepper, ginger, cardamon or cinnamon.
Todays recipe, a hearty vegan rice pudding with plum and apple compote, is one of those autumn favourites and best enjoyed on cold, rainy or foggy autumn days (the kind of days you have zero intention to vacate the cosy inside) accompanied by a large pot of tea, comfy clothes and a good book. Should this not sound like your cup of tea, it also makes a nourishing breakfast which will give you loads of energy for a busy day.
The recipe is a modified version of the traditional rice pudding. I used brown rice instead of white. Brown rice still contains the side hull and the bran which results in a higher nutritional value compared to it’s processed white companion. So for example it is higher in fibre, zinc and magnesium and, not to forget because your body needs more time to digest brown rice it means you’ll feel fuller for longer.
- 1/2 cup brown rice
- 2 cups almond milk (or milk of choice)
- vanilla essence or fresh vanilla bean
- pinch of salt
- 1 tsp coconut oil
- 2 plums
- 1 medium tart apple
- 1/2 tsp ground cinamon
- 1/2 tsp ground ginger
- pinch of cardamom
- splash of apple juice (or water)
- handful of pecans
- agave nectar(or sweetener of choice)
Note: I like the compote quite well spiced so i used rather a lot of spices. If you prefer a more subtle taste, simply reduce the amount added and taste before adding more.
How it’s done
- Put the rice, milk, vanilla essence and salt into a pot, bring to a boil then reduce the heat, cover with a lid and let it simmer. Stir occasionally to prevent the rice from burning. You may need to add some more milk. I experienced that the cooking time for different brands of brown rice varys so I can’t give you an exact time (this time it took me about 20 minutes until the rice was done).
- Once the rice is cooked, stir in the coconut oil.
- For the compote. Wash, deseed and dice the apple and plums. Transfer the fruits Ito a sauce pan, add some apple juice and the spices. If using also add agave nectar or any other sweetener.
- Bring to a boil, reduce the heat and let it simmer until the fruits are soft. Don’t forget to stir every once in a while. When you’re satisfied with the consistency.
- Heat a frying pan and gently dry roast a handful of pecans.
- To serve put the rice in a bowl, add the compote, top with the pecans and drizzle with agave nectar.