If y’all have been stickin’ round for a spell, ya know that every now and again I like to stir the pot a bit. Whip up somethin’ odd like ‘cheesy’ tater soup, smooth as silk choco puddin’ pie or purple cream of mushroom soup might strike ya as peculiar, but sometimes peculiar can turn out just right!
I’ve always been a bit of a daredevil, y’see. Sometimes it’s my hair colour (or my sister’s!) and other times it’s what I’m fixin’ to cook. Today, as y’all might’ve guessed from the name of this here piece, we’re talkin’ ’bout dessert. Rice pudding, to be exact.
Me and my sis grew up eatin’ A LOT of rice pudding, sometimes even as our big meal in the middle of the day!
Now, recently I learnt ‘bout Chaler Payesh — that’s Bengali rice puddin’, which uses basmati rice.
Now hold your horses! This recipe ain’t English nor Bengali rice pudding. Chaler Payesh just got me thinkin’ outside the box a smidgeon. I veered away from your regular puddin’ rice and soon found myself intrigued by this notion of black rice pudding.
I simmered that there black rice in coconut milk, infused it with cardamom and bay leaves then topped it off with maple glazed pears. It turned out splendidly tasty both hot or cold. Other topping ideas got me lickin’ my lips are mangoes, blood oranges, pomegranates and cashews.
If y’all whip up this recipe at home do tag your photo #myvibrantkitchen on social media platforms — love seein’ all your beautiful recreations! And don’t forget to sign up for My Vibrant Kitchen’s newsletter down below to get all them latest recipes; vegan livestyle tips; travel diaries – straight into your inbox!
Vegan Cardamom & Bay Infused Black Rice Pudding With Maple Glazed Pears Recipe
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
- Rice pudding:
- 200 g black rice
- 600 ml water
- 1 can (400 ml) coconut milk
- 1 tsp ground cardamom
- 2 bay leaves
- 2 Tbsp maple syrup (or more to taste)
- 1 tsp vanilla extract
- pinch of salt
- extra coconut milk for serving (optional)
- Maple glazed pears:
- 4 small pears (approx. 600g)
- 1 Tbsp olive oil
- 2 Tbsp maple syrup
- 3 tsp lemon juice
1. Weigh out the rice, rinse it under water and drain it.
2. Place the rice in a saucepan, add the water, coconut milk, ground cardamom, and bay leaves and bring to a boil.
3. Once it is boiling, reduce the heat to simmer and let it cook for 40 minutes. Stir occasionally to avoid sticking to the bottom of the pan.
4. When the rice is tender and has soaked up all liquid, add maple syrup, vanilla extract, and a pinch of salt.
5. Meanwhile, pre-heat the oven to 180˚C. Peel the pears, cut them into quarters and remove core.
6. Place pear pieces in a baking dish; then add olive oil, maple syrup and lemon juice; toss them until they are evenly covered.
7. Pop them in oven for 30 minutes or until pears are tender – turn them halfway through for even cooking.
8. Give rice pudding a good stir and transfer it into 4 small bowls.
9. Top each bowl with an extra drizzle of coconut milk as well as adding some maple-glazed pear on top. Enjoy hot or cold!
In my journey of culinary exploration, I have crafted a multitude of delightful vegan dessert recipes that play with vibrant flavors and textures. One of them is my Vegan Grapefruit Drizzle Cake recipe, which combines the tangy zest of grapefruit with the sweet delightfulness of a cake.
If you’re in the mood for something tart yet sweet, check out my Vegan Apple Rhubarb Pie recipe. It promises to be a palate pleaser with its unique blend of apple and rhubarb.
For a hearty loaf that’s perfect for breakfast or any snack time, give my Vegan Banana Cranberry Chocolate & Pecan Loaf recipe a try. The mix of banana, cranberries, chocolate, and pecans is simply irresistible.
Finally, if you’re looking for something indulgent and rich to satisfy your dessert cravings, don’t miss out on my Vegan Cookies & Cream Truffles recipe. These delectable truffles are sure to leave you wanting more.