Dairy-less Fig and Raspberry Rice Pudding

[Guest guest]

Dairy-less Fig and Raspberry Rice Pudding

 

3/4 cup white or brown short- or medium-grain rice

1 cup water

pinch salt

4 cups vanilla-flavoured rice milk

1/2 cup brown sugar

2 cinnamon sticks

1 tsp. lemon zest

 

Compote:

7 ozs. frozen raspberries

2 cups quartered fresh figs

1/4 cup pure maple syrup

1 tsp. lemon zest

 

In a large saucepan, bring rice, water and salt to a 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 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.

Compote: In a 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 compote.

Tip: Use any seasonal fruit to replace figs when they're out of season for a

treat any time of year.

Replace the vanilla rice milk with chocolate rice milk and sprinkle with fresh

grated black pepper for a dark indulgence.

Serves 6.