Blackberry and cardamom rice pudding - vegan
Blackberry and cardamom rice pudding - vegan

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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.

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Ingredients of Blackberry and cardamom rice pudding - vegan:
  1. Make ready 1/2 cup brown rice, rinsed and soaked (for at least 30 mins… longer if possible) and drained
  2. You need 2 cups for the milk of your choice (be prepared to add more if the rice dries out… especially if the rice isn’t soaked)
  3. Give 7 for 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. Take 1 of cinnamon stick
  5. Require 1/2 vanilla pod
  6. Provide 1/2-1 tbsp - maple syrup
  7. Need - For the blackberries
  8. Give 1/2-1 cup blackberries
  9. You need 1/2-1 tbsp water
  10. Make ready 1/2-1 tsp of ground cardamom
  11. Prepare 1 squeeze of lemon - optional
  12. Require - some flaked almonds to sprinkle on top if you like

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! In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Serve warm or at room temperature.

Blackberry and cardamom rice pudding - vegan step by step:
  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 😋

Garnish, as desired, with additional blueberries or a sprinkle of cinnamon. This vegan coconut rice pudding is infused with cardamom and cinnamon for a rich and flavourful dessert! This vegan coconut rice pudding is smooth and creamy and makes the perfect warming treat! It's made with all natural ingredients and is refined sugar-free, so it's healthy enough to enjoy as. I love me some Vegan Coconut Rice Pudding.

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