This confinement, linked to COVID-19, creates all the more opportunities to cook and combine balance and pleasure. This week, I made a vegan rice pudding to bring a touch of sweetness to this period. When I was little, I didn’t really enjoy this dessert, as much this time, I find it rather pleasant to taste.
Besides, I think that what I did not like too much in classic rice pudding is the texture a bit compact and especially the lack of freshness. Adding a homemade fruit puree changes the game ! Obviously, you can make this recipe with any fruit puree or even use apple sauce without added sugar, for example.
Vegan rice pudding with raspberry coulis
Ingredients for 4 verrines
60g round rice
300 ml almond milk without added sugar
40g of blond cane sugar + 1 tablespoon
150g raspberries
1 tsp vanilla extract
Put the raspberries in a saucepan with a tablespoon of water and a tablespoon of sugar. Boil the mixture for one or two minutes and mash the raspberries. Let cool and set aside.
In a saucepan, bring the almond milk, sugar and vanilla to a boil. Pour the round rice and reduce the heat to simmer the rice while mixing regularly. The best way to get the rice very soft and gooey, cover the pan with a lid.
Once the rice is cooked, that is to say soft, pour the preparation into four verrines. Let cool a little before placing the raspberry coulis on top.
You can eat it lukewarm or fresh after a short stay to the fridge.
I calculated the recipe in Smartpoints according to the WW program. This dessert costs 5 smartpoints per glass.
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