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How To Make Blackberry and cardamom rice pudding - vegan I'm super excited to share my vegan creamy Afghan rice pudding demo, sheer birinj, with my three teenage assistants who are all fans of Afghan sheer birinj. Creamy, comforting coconut and cardamom rice pudding with blackberry compote; great for breakfast or dessert, vegan and lactose free. I have actually weirdly been craving rice pudding for a couple of months now, but it just seemed a bit wrong to make it in the Summer, to me rice pudding is.

VERY, VERY TASTY PUDDING & well-worth making again! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my Vegan groupmates in OK I didn`t make ours vegan! Cardamom black rice pudding - don't let the dark hue fool you this creamy black rice pudding with a hint of cardamom is packed with essential vitamins. You can cook Blackberry and cardamom rice pudding - vegan by using 12 ingredients and 3 steps. Here is how you cook Blackberry and cardamom rice pudding - vegan.

Ingredients of Blackberry and cardamom rice pudding - vegan

1. You need to prepare 1/2 cup of brown rice, rinsed and soaked (for at least 30 mins... longer if possible) and drained.
2. Prepare 2 cups of the milk of your choice (be prepared to add more if the rice dries out... especially if the rice isn’t soaked).
3. Prepare 7 of cardamom pods, lightly crushed (use the back of a knife) - you need to take these out before serving or at least be ready to put them to one side if you find them in your bowl!.
4. You need to prepare 1 of cinnamon stick.
5. You need to prepare 1/2 of vanilla pod.
6. Prepare 1/2-1 tbsp of maple syrup.
7. Prepare of For the blackberries.
8. You need to prepare 1/2-1 cup of blackberries.
9. Prepare 1/2-1 tbsp of water.
10. You need to prepare 1/2-1 tsp of ground cardamom.
11. Prepare 1 squeeze of lemon - optional.
12. Prepare of some flaked almonds to sprinkle on top if you like.

Blackberry tart topped with toasted almonds - this French style dessert is made completely from scratch, in a homemade tart crust! A simple rice pudding recipe also known as rice kheer. Enjoyed warm or chilled as a vegan breakfast, a snack at any time of the day or as dessert. In a large saucepan on low-medium heat, place the coconut milk, lemongrass stalk and cardamom pod.

Blackberry and cardamom rice pudding - vegan instructions

1. Put the rice and milk in a pan on a medium heat. Add the spices - for the vanilla, scrape the seeds out and add the pod too. Bring to the boil, cover and simmer for 25 - 30 mins..
2. For the blackberries: put the blackberries and water in a pan. Simmer over a low-medium heat for about 5 mins. Then add the cardamom and simmer for another couple of minutes. If you have a lemon handy, squeeze some juice onto the blackberries..
3. Take the cinnamon stick, vanilla pod and cardamom pods out of the rice pudding. Stir through the maple syrup. Serve with the blackberries. Enjoy 😋.

Bring to a gentle rolling boil. In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon. Vegan Coconut Rice Pudding - A healthy, vegan and gluten free snack can be made with white or brown rice and is cooked in coconut milk.

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