Coconut Ginger Rice Pudding with Sticky Roast Pears
Delicious, comforting rice pudding with some special twists; cooked with coconut cream, dessicated coconut and stem ginger, then topped with roast pears. Incredible.
Ingredients
- 100 g pudding rice
- 1 L plant based milk
- 3 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 4 tbsp desiccated coconut toasted
- 3 tbsp coconut cream
- 2 tsp diced stem ginger in syrup or 1 tsp ground ginger
For the caramelised pears
- 3 pears sliced in half
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
For the toppings
- Pistachios or nuts of choice
- Coconut cream
Instructions
- In a medium pan, combine the rice, plant-based milk, 3 tbsp sugar and stir well.
- Bring to the boil, then reduce the heat and cook gently for 40 minutes, stirring occasionally until the rice is tender and has thickened.
- Stir in the vanilla extract, desiccated coconut, coconut cream and ginger if using.
To make the caramelised pears
- Pre heat your oven to 180c
- Add the pears to a baking tray, then drizzle with maple and cinnamon. Toss to combine.
- Bake for approx 25-30 minutes until soft and caramelised.
- Set aside.
To serve
- Top with the caramelised pears and nuts of choice and a drizzle of coconut cream
Notes
4-6 servings