Name: Vegan rice pudding with pear & berry compote
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4
Ingredients: 100g pudding rice; 1 tbsp maple syrup; ½ tbsp vanilla bean paste or ½ vanilla pod, seeds scraped out; 650ml unsweetened almond milk plus an extra splash to serve (optional); 2 ripe pears peeled, cored and chopped; 250g frozen or fresh mixed berries; 1 medium orange juiced, zest peeled into strips using a vegetable peeler

Vegan rice pudding with pear and berry compote served in bowls

100g pudding rice
1 tbsp maple syrup
½ tbsp vanilla bean paste
or ½ vanilla pod, seeds scraped out
650ml unsweetened almond milk
plus an extra splash to serve (optional)

For the compote

2 ripe pears
peeled, cored and chopped
250g frozen or fresh mixed berries
1 medium orange
juiced, zest peeled into strips using a vegetable peeler

Method

step 1
Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.
step 2
Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pears are tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.