This vegan rice pudding with rhubarb and primrose is a delicious and unique dessert that is perfect for springtime. Here’s a simple recipe for making this flavorful and creamy pudding:
Ingredients:
– 1 cup of short-grain rice
– 4 cups of almond milk
– 1/2 cup of maple syrup
– 1 vanilla bean, split and scraped
– 1/2 cup of rhubarb, chopped
– 1/4 cup of primrose petals
– Pinch of salt
Instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water, and drain well.
2. In a large pot, combine the rice, almond milk, maple syrup, vanilla bean, and salt. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 30-35 minutes or until the rice is tender and the mixture is thick and creamy.
4. While the rice is cooking, prepare the rhubarb by washing and chopping it into small pieces. Place the chopped rhubarb in a small saucepan with a splash of water and cook over low heat until it is soft and tender.
5. Once the rice is cooked, remove the pot from the heat and stir in the cooked rhubarb and primrose petals.
6. Let the pudding cool to room temperature, then transfer it to a serving dish or individual bowls.
7. Garnish the pudding with additional primrose petals and serve.
This vegan rice pudding with rhubarb and primrose is a delicious and unique dessert that is perfect for springtime. The creamy rice pudding is infused with the flavours of vanilla, almond milk, and maple syrup, while the tart rhubarb and delicate primrose petals add a burst of freshness and colour. This dessert is easy to make with just a few simple ingredients, and it’s sure to impress your guests at your next dinner party or gathering.
