Veggie num num : Baked Rice Pudding w/ Coconut Cream & Tamarind

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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!!!

Serves 4
Preparation time: 3mins
Baking time: 2 hours

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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Tagged as: Classic, Family favourite, Rice, Rustic, Simple, Sweet, Vegan, Winter

{ 2 comments… read them below or add one }

sally March 8, 2010 at 5:44 am: Yum! This looks fantastic and so easy to make. The tamarind is an interesting addition. I will definitely have to try out this recipe.
Alta March 9, 2010 at 8:44 am: I love a good rice pudding, and coconut milk definitely makes it tasty! Love the idea of tamarind.