Coinneach MacLeod

Vegan Rice Pudding with Rhubarb Compote

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Preparation info
  • Serves

    1

    Very Hungry Bear
    • Difficulty

      Easy

Appears in
The Hebridean Baker: Recipes and Wee Stories from the Scottish Islands
The Hebridean Baker

By Coinneach MacLeod

Published 2021

  • About

I know I say homemade is always best a lot – but honestly, this time, I REALLY mean it! This simple recipe needs just two saucepans and a little bit of time.

Ingredients

For the rice pudding

  • 100 g pudding rice
  • 600 ml coconut milk
  • 60

Method

First, make the rice pudding. Place the rice in a saucepan, then stir in all the other ingredients. Cook on a low simmer for 45 minutes or until the rice is soft. Be sure to stir regularly.

Next, make the compote. Start by chopping the rhubarb into 2cm chunks. Then with a sharp knife remove 2 slices of peel from the orange. Place the rhubarb and orange peel in a saucepan with the sugar