Serves 4
Rice pudding is such a warming dessert and this one is especially comforting with all of the added spices. Rhubarb and ginger is a classic combination which I have elevated with the addition of other spices and orange.
I have added molasses to the pudding to replicate the colour and taste from gingerbread. This has a distinct and rich/sweet flavour which works really well in this pudding.
The Rhubarb mix is similar to a frangipane with the use of ground almonds and toasts to a beautiful golden colour when it comes out of the oven.
Ingredients
50g pudding rice
20g caster sugar
1 tbsp blackstrap molasses
300ml unsweetened plant milk, I used almond
1 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp vanilla seeds
pinch of ground cloves
4 stalks of rhubarb
1/2 orange, juiced
2 tbsp water
40g ground almonds
30g coconut sugar
1 orange, zest
step1
Preheat the oven to 150°C
Combine the pudding rice, caster sugar, blackstrap molasses, plant milk and spices into an ovenproof dish. Place in the oven and cook for 2 hours.
step2
As the pudding cooks, prepare the rhubarb topping.
Wash your rhubarb, take 3 of the stalks and slice into 1 cm chunks. Add to a small saucepan with the orange juice and water.
step3
Bring to the boil and then reduce and cook on a low heat for about 5 minutes. Keep a close eye on it, rhubarb goes from uncooked to overcooked extremely quickly. Leave aside to cool.
step4
Take the fourth rhubarb stalk and slice into 1cm diagonal chunks. Place in a small lidded ovenproof dish and bake for 12 minutes. Remove from the oven and allow to cool.
step5
Mix the pan of rhubarb with the ground almonds, coconut sugar and orange zest.
step6
When the rice pudding is cooked, give it a good stir and check the taste. Everyone’s taste buds and spice quality is different so add more of the spices if you think it is necessary.
step7
When you are happy with the flavour, spread the rhubarb and orange mix on top and place back into the oven for a further 10-15 minutes. The mix will turn a rich, golden colour as the sugar caramelises.
step8
Remove from the oven and top with the slices of cooked rhubarb.
Notes
- As an alternative to pudding rice, you could try using brown rice, quinoa or barley. Of course the absorbency of each choice will vary, however it would be interesting to give all a try.
- If the rhubarb in the pan is too wet, strain through a sieve.
- Before spreading the rhubarb mix on top, you could distribute the pudding into individual ramekins before returning to the oven. This will make it easier to serve single portions.
- If the rice pudding becomes too dry (this is especially likely if you plan to re-heat the mix), then stir through some extra milk.
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