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Vegan rice pudding with pomegranate roasted apples recipe
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Coconut milk-infused brown rice for a luscious dairy-free, gluten-free, and low-fat dessert.
Ingredients:
  • 405g (3 cups) cooked brown rice
  • 300ml unsweetened almond and coconut milk
  • 200ml canned reduced-fat coconut milk
  • 108.00 gm pure maple syrup
  • 2.00 tsp vanilla bean paste
  • 2.50 gm ground cinnamon
  • 4 pink lady apples, cored, sliced
  • 5.00 gm gluten-free cornflour
  • 185ml (3/4 cup) unsweetened pomegranate juice
  • 10.60 gm fresh lemon juice
Instructions:
  • Preheat the oven to 200C/180C fan forced. Put the apple in a baking dish. In a small jug, mix cornflour and 1 tablespoon pomegranate juice until smooth. Add maple syrup, lemon juice, vanilla, and the rest of the pomegranate juice. Pour over apples and stir well to coat.
  • Cover the dish with foil, bake for 40 minutes until the apple is just tender. Uncover the dish and bake for an additional 5-10 minutes until the apple is caramelized and golden.
  • In a saucepan over medium heat, mix together rice, almond and coconut milk, maple syrup, vanilla, and cinnamon. Bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally, until thick and creamy.
  • Distribute half of the rice evenly among 6 serving glasses. Add a spoonful of pomegranate syrup over the rice. Top with the remaining rice. Place apple slices on top and finish by drizzling more syrup before serving.

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