Brown Rice Pudding

Twenty years ago when I was living in London my best friend (hi Penny) and I took a side trip to Switzerland, Austria and France. We ended up in Paris for our last night with barely a Franc to rub together. The thought of dining in any fancy French restaurant was long abandoned. Instead we bought a baguette and some cheese (in those days I was only vegetarian) and picked up two pots of riz au lait (rice pudding) for dessert. 

 

It was the first time I had ever eaten riz au lait and at the time I thought it was the best dessert I had ever eaten.  Since then I have made rice pudding a few times on retreats and even teach it in module three of the chef training but not being a big fan of desserts have never really eaten it again since that night in Paris.

 

When a few people asked for a rice pudding recipe recently I thought I better deliver and just last night I made one with brown rice and poached pear. Eating it to get the flavour balance right took me right back to that night in Paris. I realise that I actually love rice pudding.  It’s comfort food to the maximal. 

 

I hope you enjoy this recipe. 

 

1 cup brown rice

1½ cups coconut cream

3 tbsp rapadura sugar or rice malt syrup (you may want to add the sweetener gradually until you get the sweetness you like)

1 tsp cardamom (or more if you are a big fan – go in gradually)

2 pears peeled and left whole

2 cups apple juice 

3 tbsp extra rapadura sugar (optional)

 

In a pan place the whole pears in a saucepan and add the apple juice. Bring to the boil and then let simmer for 20 minutes or until the pear is softened. Remove the pears from the apple juice and slice them. If you want to make a caramel you can mix some of the apple juice with the 3 extra tbsp of rapadura sugar until it boils down and thickens (I think this is unnecessary but great if you are having a fancy dinner party).

 

While the pears are cooking place the rice in a saucepan with 1¼ cups of water. Bring to the boil and then simmer for 45 minutes or until cooked through.

Add the sugar and coconut milk and stir until the rice soaks up the coconut milk. You can add more coconut milk if you prefer it less dry. Add the cardamom and stir for a minute or so.

 

Serve in individual bowls and add the poached pear to the top and if you have made the caramel drizzle that on.

 

Four years ago Makrand and I went to London for his mum’s funeral. It was so difficult to be vegan there. There wasn’t even a vegan cheese in the health food shops and very few vegan options on any of the menus. At the funeral we had to take our own food as the venue refused point blank to make any vegan food. In four short years London is alive with vegan establishments and venues boasting incredible vegan options and a great vegan cheese shop. This article is a wonderful read The unstoppable rise of veganism: how a fringe movement went mainstream

 

I know many people reading this newsletter might not necessarily be vegan but I can imagine by now you will know of someone who is following a vegan diet, possibly even a family member. Coming along to the three day vegan foundation course I run is a perfect way to get wonderfully informed on how to create delicious, healthy and balanced vegan meals for your loved ones. Setting you up with more than 60 recipes to take home with you to try out with your loved ones or for yourself as well as a whole lot of inspiration. I hope you can join in one of the upcoming courses or plan for a future one. I would love to meet with you in the kitchen.  Read More about the 3 Day Vegan Cooking Course

 

A couple of weeks ago I set up a Facebook group where people can interact and ask for specific recipes or share recipes. It’s such a lovely group come join us!