For those wanting something a bit more filling, this vegan coconut rice pudding with a blood orange jelly is the perfect treat!
You can officially thank Rhys, my partner for this recipe being here. He is a total rice pudding lover! And since I’m currently in full on blood orange loving mode, I wanted to come up with the perfect way to pair together the two. It’s gotten his seal of approval so fingers crossed you enjoy it just as much!
The process for making rice pudding is actually fairly simple. Choose your rice, cook it, add it to a ‘creamy’ mix until it’s nice and gooey and then leave to set. Simple-Pimples! Pair that with fruit jelly and you have a super mix of tangy and creamy.
And if you’re in the mood for something else with that delicious blood orange taste then check out my blood orange & strawberry chia pudding parfait or blood orange breakfast toast recipes!
Let me know what you think!
Coconut Rice pudding with Blood orange Jelly
Ingredients
For the rice pudding:
- 1 Can coconut milk
- ¼ tsp Cinnamon powder
- 1 tsp vanilla paste or vanilla extract
- 1 tbsp maple more, to taste
- 1 cup cooked rice follow manufacturers instructions to cook
- ½ blood orange zested ( plus a few slices, to garnish)
For the jelly:
- 1 Cup Blood Orange Juice
- 2 tsp Vege-gel
- 1 Tbsp sugar or more, to taste. Feel free to use sugar-free sweetener as an alternative.
Instructions
To make the rice pudding:
- Place the coconut milk, cinnamon, vanilla and maple into a large pan and heat gently for a minute.
- Add the rice ( I used simple white rice this time around) and simmer on a low/med heat until the mix is reduced and thick and creamy. I actually made a double batch so it took me a lot longer than usual. I’d say it should take around 15 minutes. Stir frequently to stop the rice sticking to the bottom of the pan.
- Add the orange zest into the mix a few minutes before the mix is done. Because I was also really wanting to make sure that the rice pudding would set into the ‘pannacotta’ style layered jar effect, I also added a tsp of cornstarch to the mix to help it thicken.
- Pour into the cups, leave to cool and then place in the fridge to set. ( I placed the cups at an angle over sellotape, to help keep the cups at an angle while chilling. You could also do this in a large muffin pan).
Meanwhile, prepare the jelly:
- to make the jelly begin by juicing enough blood orange’s to create 1 cup of juice ( between 3-4)
- Following the instruction on the vege-gel packet, mix 2 tsp into the mix and then add to a small pan to heat on the stove. Add the sugar. Bring to a boil, stirring continuously
- Then remove from the heat as soon as the mix becomes ‘glossy’. It will set quite quickly so pour it into the rice pudding cups quickly, add a couple slices of blood orange, if you want and then return to fridge to set for at least an hour.
As always, I’d LOVE to see your results so if you try the recipe out then let me know and feel free to tag me in any pics @memoirssoluciie.
Till next time,
And as always: To pin for later!
