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

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 BREAKFAST VEGAN RICE PUDDING is now in Plant-Powered Families.

Rice pudding with rhubarb and ginger - vegan is one of the most popular of recent trending foods on earth. It’s simple, it is quick, 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’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have rice pudding with rhubarb and ginger - vegan using 13 ingredients and 3 steps. Here is how you cook 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. Prepare 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. Make ready 5 green cardamom pods, crushed - or 1/4 tsp ground cardamom
5. Get 1 cinnamon stick - nice to have, not essential :)
6. Prepare For the rhubarb - this makes quite a lot of fruit so it can be reduced
7. Make ready 4 stalks rhubarb, chopped into small chunks
8. Make ready 4 cm chunk ginger, peeled and grated
9. Take 1/4 tsp ground ginger
10. Make ready 1 tbsp maple syrup or coconut sugar
11. Get Zest of 1/2 lemon
12. Prepare 1 squeeze lemon juice
13. Get 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 😋

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. Just like he "didn't like" ginger, or lentils, or mushrooms when we met. What we have here is a classic case of CHANGE O' TONGUE. No scalding milk in a separate pot first. No cooking up eggs and milk into a pudding to thicken it.

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