Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, rice pudding with rhubarb and ginger - vegan. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Rice pudding with rhubarb and ginger - vegan is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Rice pudding with rhubarb and ginger - vegan is something which I have loved my entire life. They are nice and they look wonderful.

A vegan, refined sugar-free version of the classic childhood dessert - that also tastes remarkable. Combine all ingredients for Rhubarb Ginger Compote, stirring well to combine. This recipe for rice pudding is made with ginger and cinnamon infused coconut milk. It is creamy, delicate and delicious.

To get started with this particular recipe, we have to prepare a few components. You can cook rice pudding with rhubarb and ginger - vegan using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Rice pudding with rhubarb and ginger - vegan:

1. Take 1/2 cup brown rice, rinsed and drained (and soaked for at least 30 mins if possible)
2. Get 2 cups milk of choice - i usually use 1 can of coconut milk and top up with water; or 2 cups almond milk
3. Make ready 1/2 vanilla bean, scraped - you’ll add the seeds and the pod
4. Get 5 green cardamom pods, crushed - or 1/4 tsp ground cardamom
5. Make ready 1 cinnamon stick - nice to have, not essential :)
6. Get For the rhubarb - this makes quite a lot of fruit so it can be reduced
7. Prepare 4 stalks rhubarb, chopped into small chunks
8. Get 4 cm chunk ginger, peeled and grated
9. Make ready 1/4 tsp ground ginger
10. Get 1 tbsp maple syrup or coconut sugar
11. Take Zest of 1/2 lemon
12. Make ready 1 squeeze lemon juice
13. Prepare 1 tbsp and maybe more of water

To serve, put a spoon of warm rhubarb compote in the bottom of a clean glass jar with a lid (or whatever dish you want to use) and then spoon the rice pudding on top. Infuse traditional rice pudding with lemon curd and rhubarb for a zesty yet comforting dessert. It's a real treat on a cold day. Honey- and ginger-roasted rhubarb adds a little heat to creamy and smooth brown sugar rice pudding.

Instructions to make Rice pudding with rhubarb and ginger - vegan:

1. For the rice pudding: put everything in a pan (with a lid.) Bring to the boil. Cover and simmer for about 30mins until the rice is cooked and tender. Add more liquid if the mix runs dry. When it’s ready, lift out the cinnamon stick and vanilla bean (and cardamom pods if you can find them) before serving.
2. For the rhubarb: put everything in a pan and simmer until the rhubarb is tender about 15-20 mins.
3. Serve the rice with the rhubarb on top or on the side and enjoy 😋

It's a real treat on a cold day. Honey- and ginger-roasted rhubarb adds a little heat to creamy and smooth brown sugar rice pudding. Discover more cooking tips with Honey- and Ginger-Roasted Rhubarb with Brown Sugar Rice Pudding. "I tend to leave the rhubarb alone in the oven so the weight of my stirring doesn't. Whether it's delicious vegetarian or easy vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. Place the pudding rice into the pan and cook for three minutes before draining and rinsing with cold water.

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