Vegan and Dairy-Free Fig and Raspberry Rice Pudding
A warm and luscious fig and raspberry compote tops this cinnamon and lemon infused rice pudding for the perfect dairy-free and vegan after-dinner treat.
3/4 cup (190 mL) white or brown short or medium grain rice
1 cup (250 mL) water
Pinch of salt
4 cups (1 L) vanilla-flavoured rice milk
1/2 cup (125 mL) brown sugar
2 cinnamon sticks
1 tsp (5 mL) lemon zest
1 7-oz (200 g) package frozen raspberries
2 cups (500 mL) quartered fresh figs
1/4 cup (65 mL) pure maple syrup
1 teaspoon (5 mL) lemon zest
In a large saucepan, bring rice, water and salt to boil over medium-high heat. Reduce heat to low, cover and simmer, until most of the liquid has been absorbed, about 15 minutes. Gently stir in rice milk, brown sugar, cinnamon sticks and lemon zest, ensuring mixture does not stick to the bottom of the pan.
Increase heat to medium-low, stirring often, until rice is tender and very creamy, about 40 minutes. Do not overcook or rice will be solid and not creamy when cooled. Rice pudding can be kept covered in the refrigerator for up to 5 days.
In saucepan, combine raspberries, figs, maple syrup and lemon zest. Heat over low heat until warmed through and sauce thickens slightly, about 10 minutes. Cover until ready to use.
Serve rice pudding warm or at room temperature topped with the fig and raspberry compote.
Tip: Use any seasonal fruit to replace the figs when out of season for a treat any time of year.
Vegan Fig and Raspberry Rice Pudding variation: Replace the vanilla rice milk with chocolate rice milk and sprinkle with fresh grated black pepper for a dark indulgence.