Tamarind Baked Rice Pudding

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!!!

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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

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