Rice Pudding with Poached Rhubarb and Plums
This vegan dessert option is rich and creamy thanks to oat milk and coconut syrup. Topped with sweet poached rhubarb and plums for a vibrant touch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons pistachios
- 3 medium oranges (720g)
- 2 tablespoons vegan margarine spread
- ¾ cup (160g) sushi rice
- 1 litre (4 cups) oat milk or other dairy-free milk (see note above)
- ⅓ cup (80ml) coconut syrup
- 2 teaspoons vanilla bean paste
- Poached rhubarb & plums
- 1 litre (4 cups) apple juice
- 2 tablespoons coconut syrup
- 1 cinnamon stick
- 4 star anise
- 3 large stems rhubarb (300g), trimmed, cut into 7cm lengths
- 4 small blood plums (300g), quartered, seeded
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