This recipe makes 4 servings of delicious rice pudding with a fruit compote. You could use other fruit of your choice.

Ingredients

1 cup of water

1/4 cup of coconut sugar

1/4 teaspoon plus a pinch of coarse sea salt

1/2 vanilla bean or a teaspoon of vanilla essence

1 cup brown basmati rice, soaked in water overnight and drained

1 cup coconut milk

1/4 cup cashew cream (see below for how to make cashew cream)

2 cups peeled and finely diced peaches

2 teaspoons freshly squeezed lemon juice

1/2 teaspoon lemon zest

 

Method

Put the rice, water, salt, coconut sugar, vanilla essence into the instant pot and pressure cook on high for 18 minutes, allow to sit 10 minutes before opening. Stir in the coconut milk and cashew cream. Simmer and stir this in a saucepan over a medium heat for about another 10 minutes.  Let it cool completely. Meanwhile, put 1 cup of the peaches, lemon juice, lemon zest, and 1 tablespoon water until smooth. Pour over the remaining cup of peaches and toss gently to combine. When the rice and peaches are cool, layer them in individual serving dishes and cool in the refrigerator until you are ready to serve.

 

For the cashew cream, in a small bowl combine 1/2 cup of raw cashews and cup hot water. Let it stand for 20 minutes. Add the cashews and water to a blender or food processor and blend or process until smooth and creamy, adding 1 tablespoon more of water, if needed. Transfer to a bowl and chill.