Vegan Rice Pudding with Roasted Plums by Samantha Hadadi
Prep time: 5 mins | Cooking time: 15 mins | Serves: 2
For the plums:
• 1 tbsp maple syrup
• 1/2 tsp vanilla extract
• 300g ripe plums, stoned and sliced
• 1/4 tsp ground cinnamon
For the rice pudding:
• 180g cooked leftover cooked or pouched Basmati rice
• 180-250ml plant-based milk e.g. cashew
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch ground nutmeg
• 2 tbsp maple syrup
• 2-4 tbsp plant-based cream
• Optional: Flaked almonds to serve
Start by preheating your oven to 180C / gas mark four and then prepare the plums. Whisk together the vanilla and maple syrup. Arrange your sliced plums on a lined baking tray, then drizzle with the maple syrup. Sprinkle over ground cinnamon, then toss to coat. Roast until juicy and oozing (around 15 minutes but check at 12 minutes). Set aside.
In the meantime, make your rice pudding. Add the cooked rice to a medium pan, then pour in 180ml of milk, as well as the vanilla, cinnamon, nutmeg and 2 tbsp of maple syrup. Stir well, then heat (on a low to medium heat) until thickened, creamy and the rice is soft (around 10 minutes) – add a splash more milk, if needed. Stir in the plant-based cream until you achieve texture desired.
Serve warm with flaked almonds and the plums and their juices.
Turmeric Garlic Pilaf by Your Food Fantasy
• 350g Basmati rice
• 2 tsp turmeric
• Two star anise seeds
• Five or six black peppercorns
• Two or three cloves
• 1 inch cinnamon stick
• Two black cardamom
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• Two bay leaves
• Six or seven cloves garlic (sliced/chopped)
• Large onion (thinly sliced)
• 20g cashews
• 45g green peas
• 15g raisins
Prep time: 5 minutes | Soaking time: 30 minutes | Cooking time: 20 minutes | Serving: 4
Wash and soak rice in water for minimum 30 minutes. Bring 1.2L of water to boil in a large saucepan, add soaked rice, turmeric powder, star anise seeds, black peppercorn, cloves, cinnamon stick, black cardamom, and 2 tablespoons of oil. Gently stir, then let the rice boil for 5-7 minutes.
Once rice is cooked (rice should soft) switch off the heat and drain in a colander. Let it sit for 5 minutes. Heat the remaining oil in a saucepan over medium heat. Add cumin seeds, bay leaves and stir. Add sliced garlic and onion to it and sauté till they are golden in colour. Add cashews and sauté again.
Now add peas and sauté again. Cover the pan with lid and let peas cook for 3-4 minutes. Add raisins and sauté. Add cooked rice and mix well. Cover the pan again and let rice steam for 3-4 minutes.
Switch off the heat and serve the rice hot. Enjoy!
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