Vegan-Friendly Fig and Raspberry Rice Pudding
Figs and berries are a match made in health-food heaven.
Vegan Friendly Fig and Raspberry Rice Pudding
Recipe is courtesy of the USA Rice Federation.
Vegan Friendly Fig and Raspberry Rice Pudding
Recipe is courtesy of the USA Rice Federation.
| Servings |
| 6 |
| Servings |
| 6 |
Ingredients
- 3/4 cup brown rice
- 1 cup water
- 1 pinch salt
- 4 cups vanilla-flavoured rice milk
- 1/2 cup brown sugar
- 2 cinnamon sticks
- 1 tsp lemon zest
- Compote
- 1 7-oz package frozen raspberries
- 2 cups quartered fresh figs
- 1/4 cup pure maple syrup
- 1 tsp lemon zest
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Ingredients
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Instructions
- 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.
