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Apricot Rosemary Rice Pudding

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 This creamy, soothing & healthy rice pudding can be enjoyed anytime of the day and will leave you light, satisfied and energised! The naturally sweetened compote pairs perfectly bringing the whole dish together! I might have eaten the full recipe by myself the first day I made it... oops!

Recipe by Amelie Balland (@amelietahiti)

Ingredients

2.5 tbsp coconut sugar

150g (3/4cup) round grain rice (Arborio type), dry &

rinsed

700ml soy milk

1 vanilla bean

For Apricot & Rosemary Compote:

a dozen apricots

4 dates

1 tbsp lime juice

2 tbsp fresh rosemary (about one branch)

1 tbsp water

Method

Step 1 : Bring a pot of water to a boil, reduce heat, add rinsed rice and let it pre-cook for 6 minutes. Then, drain.
Step 2: Combine soy milk, pre-cooked rice and sugar in a pot. Slice a vanilla bean in half lengthwise and scrape down the powder with the back of a thin knife. Add powder and bean to the pot.
Step 3: Bring to a low boil and immediately reduce to low heat. Cook uncovered for about 40 minutes. Stirring occasionally. Meanwhile, do step 4.
Step 4 : Make the compote by adding pitted apricots, chopped dates and remaining ingredients to a pot. Cook for about 10 minutes on low-medium heat, covered, stirring occasionally. Adjust sweetness to your liking. Allow to cool before storing in air tight jar for up to a week (or eat right away!)
Step 5 : Allow the rice pudding to cool down 10-15 min. This will make it extra creamy. Adjust with liquid if necessary.

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