A Dreamy, Creamy, Non-Dairy Dessert
Coconut Lime Rice Pudding Brulee
'What's the matter with Samantha Jayne, She won't eat her rice pudding, again?!'
I can't abide rice pudding when it is made with cream, especially served hot, with a skin, and a dollop of strawberry jam. My sister loved it and as a child I went without dessert on those days.
Conversely, the idea of a rice pudding, made with coconut milk, is totally appealing to me. I decided to try and make some as a vegan dessert for IMBB#19. I didn't follow a recipe, I had no idea what I was doing, but it turned out delciously. I am not going to give you detailed instructions, just a general idea you can follow and experiment with yourselves.
I cooked up half a cup of rice in one tin of lite organic coconut milk and then left it to cool over night. The next morning, in a small ramekin, I mixed in some lime zest and added some more, cold, coconut milk because the rice had sucked up all the moisture. I sprinkled the top with raw cane sugar and then scorched it with the previously unused brulee torch I received as a gift for my birthday in June to make a crunchy topping. I decorated it, to serve, with a little coconut and lime slivers.
PS. Although I had no one to test it on, it was so creamy and scrumptious, I could hardly convince even myself it was vegan. But it was, honest, gov!