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Warm rice pudding with fig jam and blood oranges

When I was a kid, my mother often made me rice pudding for dessert and I made it even sweeter with a lot of brown sugar on top. I still love some rice pudding, but I make a more healthy version of the classic recipe now. And why the hell not, I make my pudding sweeter without a trunkload of sugar and make some fig jam instead.

One of my beste friends has the sweetest and cutest daughter, but unfortunately she has lactose intolerance. When she was diagnosed, my friend went to a lot of grocery stores to look for cookies, bread, yoghurt, … everyday groceries for a little kid but without any cow milk involved. It was a bit of a struggle at the beginning, but now she got used to it and she even loves her soy milk in the evening.

And one of the main reasons I’ve put this recipe online, is because of her. Because rice pudding, and a lot of other dishes, are delicious without cow milk involved. My boyfriend tasted my rice pudding and couldn’t tell that I used rice milk instead of regular cow milk. Maybe he’s telling the truth, but maybe he loves me so much he doestn’t dare to disagree 😉

One of my personal favourites to make this dish are the products from Rice dream. Natural products, dairy-free and no added sugars involved! That’s how this kitchen princess likes to make her guilt-free desserts without anyone noticing at the table.

What you’ll need:

The fig Jam: 

  • 100g fresh figs, chopped
  • 50g coconut sugar
  • 1 teaspoon of cardamom
  • squeeze of lemon juice
  • 2 tablespoons brandy

The Rice Pudding:

  • 125g Tilda basmati rice
  • 250 ml Rice dream milk (you can use any plant based milk of your pick, I prefer this brand because of their natural sweetness)
  • 1 cinnamon stick
  • 1 Blood Orange, peeled and sliced
  • a handful chopped and toasted hazelnuts

How it’s made:

The fig jam: Make the fig jam by simmering all of the above ingredients in a small saucepan the following. Cook the mixture until thick, approximately 20 minutes.

The rice pudding: To make the rice pudding, in another small saucepan, bring to a simmer the rice, almond milk, and cinnamon stick. Let the mixture cook until the rice is tender, adding more milk if necessary to keep it creamy (approx 15 mins).

To serve, scoop the rice pudding into a big bowl and add a scoop of fig jam, sliced blood oranges, and chopped toasted hazelnuts. Now go on and enjoy your guilt-free dessert sweetie!

What do you think?

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