Recipe

Rice pudding with poached rhubarb and plums

A creamy dessert that's vegan friendly.

  • 50 mins cooking
  • Serves 6
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This vegan dessert option is rich and creamy thanks to oat milk and coconut syrup. Topped with sweet poached rhubarb and plums for a vibrant touch.
Use any dairy-free milk, except almond milk. Oat milk is a good choice, as is coconut milk; though you may need a little more, as it is thicker.

Ingredients

  • 2 tablespoons pistachios
  • 3 medium oranges (720g)
  • 2 tablespoons vegan margarine spread
  • ¾ cup (160g) sushi rice
  • 1 litre (4 cups) oat milk or other dairy-free milk (see note above)
  • ⅓ cup (80ml) coconut syrup
  • 2 teaspoons vanilla bean paste
Poached rhubarb & plums
  • 1 litre (4 cups) apple juice
  • 2 tablespoons coconut syrup
  • 1 cinnamon stick
  • 4 star anise
  • 3 large stems rhubarb (300g), trimmed, cut into 7cm lengths
  • 4 small blood plums (300g), quartered, seeded

Method

  • 1
    Make poached rhubarb and plums. Bring juice, coconut syrup and spices to a simmer in a medium saucepan over medium heat. Add rhubarb and plums; simmer for 2 minutes. Be careful not to boil the fruit or it will be mushy. Remove fruit from pan with a slotted spoon; transfer to a heatproof bowl. Peel plums and discard skin. Bring syrup to the boil, then reduce heat and simmer for 30 minutes or until reduced to 1 cup. Cool slightly. Serve warm.
  • 2
    Meanwhile, preheat oven to 180°C/350°F. Spread pistachios on an oven tray; roast for 5 minutes or until browned lightly. (Or, place nuts in a frying pan, toast nuts over low-medium heat, stirring, until browned lightly.)
  • 3
    Remove rind from one of the oranges using a zester. (Or, peel rind thinly from orange, avoiding white pith. Cut rind into long thin strips.) Squeeze juice from oranges; you will need 1 cup.
  • 4
    Melt spread in a large deep frying pan over a medium heat. Add rice; cook, stirring, for 2 minutes. Add orange juice, oat milk, coconut syrup and vanilla; bring to the boil. Reduce heat; simmer. Cook, stirring occasionally, for 20 minutes or until the rice is tender and the mixture is thick.
  • 5
    Spoon rice mixture into six 1½ cup (375 ml) bowls. Serve topped with poached fruit and fruit syrup; sprinkled with roasted pistachios and rind.

Notes

Do-ahead Rice pudding and poached fruit can be made a day ahead; Keep refrigerated, separately. Reheat the rice pudding with a little
more oat milk to give a creamy mixture.

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