Paradise Rice Pudding
The rice pudding is creamy and sweet, and the pineapple/chilli combo is tart yet fresh and zingy.
Put the rice, soy milk, water, sugar and vanilla essence in a pot and bring to the boil. Reduce heat and simmer, with lid on, for about 12 minutes.
While the rice is cooking, peel and core the pineapple. Cut about half of it into small pieces. Prepare the chillies by cutting off the stalks, halving the chillies lengthwise with a very sharp knife, and removing the seeds and membrane. Cut the chillies into very thin, long strips, and then cut across, so you end up with very small dice. Combine the pineapple and chilli, and set aside.
Chop the chocolate into pieces roughly half a square in size, and set aside. When the rice is cooked, remove from the heat and stir in the chocolate.
Serve while the rice pudding is still warm. Put about a quarter of a cup of rice pudding on each plate and a similar amount of the pineapple and chilli. Drizzle with rice syrup, if desired.
- 1 C medium-grain white rice
- 1 1/2 C soy milk
- 1 C water
- 2 Tbsp sugar
- 1 tsp vanilla essence
- 1/2 C fresh pineapple
- Several fresh long red chillies
- 100g dairy-free white chocolate
- Rice syrup, if desired