Rice Pudding with Blueberry Compote (VG) from Dirty Vegan

By Erin Brown
Related Categories: Cookbook Confidential

“The king of puddings! This one brings back many childhood memories, especially of school. A dollop of strawberry jam in the middle or some vegan chocolate buttons will bring out the kid in you.” Matt Pritchard, author of Dirty Vegan

For the rice pudding

400ml can coconut milk

400ml water

125g risotto rice

1 teaspoon vanilla extract

50g caster sugar (or 75g if you have a sweet tooth like me)

For the compote

5 tablespoons water

50g caster sugar

125g blueberries

Empty the coconut milk into a saucepan, then add the water (as you need equal amounts of water and coconut milk, use the empty can to measure the water and swill out all residue of coconut milk from the can when you tip the water into the pan). Stir in the rice and vanilla essence.

Set the pan over medium-low heat and mix in the caster sugar. Bring the mixture to a simmer and let simmer for approximately 10–15 minutes, until the rice is cooked.

To make the compote, put the water into a saucepan with the caster sugar. Set the pan over medium-low heat and add the berries. Simmer for 5–10 minutes, until you have a gooey compote.