Mmmmm this is an awesomely delicious vegan dessert, homely, rustic and comforting with the tang of tamarind and the sweetness of the rich brown sugar. I have a feeling this will soon become a firm favourite in our household; I have made it twice already!! Simple, creamy and effortless to make; serve warm topped with a little extra coconut cream or a dollop of non-dairy ice-cream. Yum num num num!!!
Tamarind Baked Rice Pudding
Preparation time: 3mins Baking time: 2 hours // Serves 4
- ¼ cup arborio rice
- 1½ cups rice milk
- ½ cup coconut cream
- 2 tbs brown sugar
- ½ – 1 tbs tamarind paste (to taste)
- ½ tsp ground nutmeg
Preheat the oven to 150°C (300°F)
Combine all ingredients (except the nutmeg) in a 1 litre (2 pint) capacity oven proof dish; stirring until the brown sugar is dissolved and tamarind well combined. Sprinkle the top with ground nutmeg.
Place a couple of cups of water in a large oven tray; sit the pudding dish into the water bath making sure the water reaches about half-way up the sides of the dish.
Bake in the pre-heated oven for 2 hours until the rice is cooked and the pudding set.
Serve hot drizzled with extra coconut cream. Mmmmmmmmmmmmmm