Recipe of Any-night-of-the-week Blackberry and cardamom rice pudding - vegan

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We hope you got benefit from reading it, now let's go back to blackberry and cardamom rice pudding - vegan recipe. To make blackberry and cardamom rice pudding - vegan you only need 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Blackberry and cardamom rice pudding - vegan:

1. You need 1/2 cup of brown rice, rinsed and soaked (for at least 30 mins... longer if possible) and drained.
2. You need 2 cups of the milk of your choice (be prepared to add more if the rice dries out... especially if the rice isn’t soaked).
3. Provide 7 of cardamom pods, lightly crushed (use the back of a knife) - you need to take these out before serving or at least be ready to put them to one side if you find them in your bowl!.
4. Get 1 of cinnamon stick.
5. Prepare 1/2 of vanilla pod.
6. Take 1/2-1 tbsp of maple syrup.
7. Get of For the blackberries.
8. Get 1/2-1 cup of blackberries.
9. Get 1/2-1 tbsp of water.
10. Take 1/2-1 tsp of ground cardamom.
11. Use 1 squeeze of lemon - optional.
12. Prepare of some flaked almonds to sprinkle on top if you like.

Instructions to make Blackberry and cardamom rice pudding - vegan:

1. Put the rice and milk in a pan on a medium heat. Add the spices - for the vanilla, scrape the seeds out and add the pod too. Bring to the boil, cover and simmer for 25 - 30 mins..
2. For the blackberries: put the blackberries and water in a pan. Simmer over a low-medium heat for about 5 mins. Then add the cardamom and simmer for another couple of minutes. If you have a lemon handy, squeeze some juice onto the blackberries..
3. Take the cinnamon stick, vanilla pod and cardamom pods out of the rice pudding. Stir through the maple syrup. Serve with the blackberries. Enjoy 😋.

Cardamom black rice pudding - don't let the dark hue fool you this creamy black rice pudding with a hint of I tested this cardamom black rice pudding recipe with my mother several times because she is Vegan Instant Pot Rice Pudding. In a medium saucepan, stir together all ingredients and bring the mixture to a simmer. Serve warm or at room temperature. Garnish, as desired, with additional blueberries or a sprinkle of cinnamon. A little bit of rice goes a long way in Romy Gill's (MBE) recipe for this delicately spiced, aromatic rice pudding.

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