Rice pudding. The perfect comfort food.
We love it hot with cherries or caramelized fruit as dessert, cold as an after school snack (great for lunch boxes too!), or as a satisfying just-before-bed snack. It’s not too rich, not too sweet, can be ‘dressed up’ or eaten as is. My version of rice pudding is dairy free, gluten free and vegan, and the Thermomix makes it so simple and quick – great for when you don’t really feel like cooking, but you really want something for dessert!
I use Rapadura to sweeten this, which is why it’s a darker colour than what you may be used to. The Rapadura gives it a lovely, slightly caramel flavour – much nicer than the bland, super-sweet taste of refined sugar!
If you don’t have a vanilla bean, you can just add vanilla bean paste or vanilla extract to the ingredients in step 2. I do love to use a whole vanilla bean though – you get all the little vanilla-y bits and the delicious seeds all through your pudding!
- 60g Rapadura
- 1 whole vanilla bean, snipped in pieces
- 200g arborio rice (or 250g if you like it thicker)
- 400g organic coconut cream (use organic so you don't get all the nasty additives)
- 600g water
- In your Thermomix, grind up the Rapadura and vanilla bean for 1 minute on speed 9.
- Scrape down lid and sides and add remaining ingredients. Cook for 20 minutes at 90 degrees, reverse, speed 1 1/2.
- The rice pudding will still be quite runny - don't worry, it thickens after a few minutes. You can pour it straight into a serving dish (a Thermoserver is ideal) and leave it for 5 minutes before serving, and it will be perfect.
- For a delicious dessert, top with caramelized mango or peaches or nectarines. Halve or cube the fruit, sprinkle with Rapadura or palm sugar, and cook in a heavy frying pan (or char grill pan) for 1-2 minutes each side, or until caramelized.