Vegan Rice Pudding with Oranges and Roasted Vanilla Rhubarb

Sometimes I crave something comforting, especially when it is still snowing here in Helsinki mid way through May!! This rice pudding is super creamy and satisfying.  It works perfectly with fresh oranges and roasted rhubarb, the tart fruit cutting through the rich soft rice.  I added 1 tbsp of maple syrup, but to be honest it doesn’t really need it.  I was trying to recreate the tinned ambrosia rice pudding from my youth, which is incredibly sweet, so I indulged in the extra syrup!.  However I would definitely leave it out if you are having this for breakfast.  The porridge is good both hot and cold, so make a big batch and leave the rest in the fridge to enjoy when you want.  If the porridge gets too thick just add a splash more milk.

Vegan Rice Pudding with Oranges and Roast Vanilla Rhubarb – serves 2 – 3

120 g Pudding rice

4 dl of roasted almond milk

2 dl of extra thick coconut milk

1 dl water

a good pinch of salt

seeds from a vanilla pod or 1/2 tsp vanilla bean powder

1 tbsp maple syrup (optional)

For the Rhubarb:

200 g rhubarb

1 tbsp coconut sugar

1/2 tsp vanilla powder

1 large orange

Preheat the oven to 180 degrees.  Add all the porridge ingredients to a large pot and cook on a low temperature for 45 mins, stirring regularly.  Add a little extra milk or water if the porridge becomes too thick.

Meanwhile roast the rhubarb.  Clean and cut the rhubarb into 3 – 5 cm pieces and  arrange on a baking tray.  Cut the orange in half and put one half aside. Zest one of the halves and sprinkle over the rhubarb with the coconut sugar.  Squeeze over the juice and give the rhubarb a good mix.  Roast for 20 -25 mins until the fruit is soft and tender, but retains it shape.

Serve the porridge with slices of orange from the retained half and the roasted rhubarb.