Ingredients
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For the Brown Rice Pudding Layer:
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1 cup short grain brown rice
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3 cups water
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½ teaspoon salt
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1 tablespoon maple syrup
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1 tablespoon arrowroot powder
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For the Coconut Cream Topping:
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1 can full fat coconut milk (about 14 oz.)
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1/3 cup unsweetened shredded coconut flakes
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1/2 teaspoon vanilla extract
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For the Black Sesame Seed Crunch:
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¼ cup toasted black sesame seeds
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For Garnish:
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Fresh fruit such as mango, kiwi, pomegranate arils, and berries
Directions
Subtitle: A Deliciously Textured and Versatile Treat, Perfect for Any Occasion!
Description: This showstopping vegan rice pudding parfait boasts an exotic twist on traditional desserts! Made with black sesame seeds, brown rice, and coconut milk, it’s creamy, nutty, and bursting with flavor. Plus, it’s gluten-free, high in fiber, and low in carbs!
Ingredients:
For the Brown Rice Pudding Layer:
• 1 cup short grain brown rice
• 3 cups water
• ½ teaspoon salt
• 1 tablespoon maple syrup
• 1 tablespoon arrowroot powder
For the Coconut Cream Topping:
• 1 can full fat coconut milk (about 14 oz.)
• 1/3 cup unsweetened shredded coconut flakes
• 1/2 teaspoon vanilla extract
For the Black Sesame Seed Crunch:
• ¼ cup toasted black sesame seeds
For Garnish:
• Fresh fruit such as mango, kiwi, pomegranate arils, and berries
Instructions:
1. Begin by preparing the black sesame seed crunch: Preheat your oven to 350°F and line a baking sheet with parchment paper. Mix together the toasted black sesame seeds and a pinch of sea salt in a small bowl. Spread them out evenly onto the prepared baking sheet. Bake for about 8-10 minutes, stirring halfway through, until lightly golden and fragrant. Set aside to cool completely.
2. Next, prepare the brown rice layer: Combine the brown rice, water, salt, and maple syrup in a medium saucepan over medium heat. Bring the mixture to a simmer, cover, and cook for approximately 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and let cool slightly.
3. While the rice is cooling, prepare the coconut cream topping: Open the can of coconut milk and scoop out the solidified cream from the top (this should measure about 1/3 cup). Reserve any remaining liquid for another use. Add the reserved coconut cream, shredded coconut, and vanilla extract to a blender or food processor. Process until smooth and creamy, adding a splash of reserved coconut milk if necessary for desired consistency.
4. Once the rice has cooled slightly, transfer it to a large mixing bowl and mash well with a fork or potato masher. Stir in the arrowroot powder until fully incorporated. The rice should still have some texture but will help thicken the mixture.
5. Assemble the rice pudding parfaits: Divide the cooled brown rice mixture among four glasses or jars. Top each serving with a dollop of the coconut cream topping using a spoon or piping bag. Sprinkle generously with the fresh fruit garnish and crushed black sesame seeds. Serve immediately. Enjoy!
Note: For a thicker rice pudding, simply increase the ratio of rice to liquid when cooking.
Steps
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1
Done
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Begin by preparing the black sesame seed crunch: Preheat your oven to 350°F and line a baking sheet with parchment paper. Mix together the toasted black sesame seeds and a pinch of sea salt in a small bowl. Spread them out evenly onto the prepared baking sheet. Bake for about 8-10 minutes, stirring halfway through, until lightly golden and fragrant. Set aside to cool completely. |
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2
Done
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Next, prepare the brown rice layer: Combine the brown rice, water, salt, and maple syrup in a medium saucepan over medium heat. Bring the mixture to a simmer, cover, and cook for approximately 20-25 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and let cool slightly. |
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3
Done
|
While the rice is cooling, prepare the coconut cream topping: Open the can of coconut milk and scoop out the solidified cream from the top (this should measure about 1/3 cup). Reserve any remaining liquid for another use. Add the reserved coconut cream, shredded coconut, and vanilla extract to a blender or food processor. Process until smooth and creamy, adding a splash of reserved coconut milk if necessary for desired consistency. |
|
4
Done
|
Once the rice has cooled slightly, transfer it to a large mixing bowl and mash well with a fork or potato masher. Stir in the arrowroot powder until fully incorporated. The rice should still have some texture but will help thicken the mixture. |
|
5
Done
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Assemble the rice pudding parfaits: Divide the cooled brown rice mixture among four glasses or jars. Top each serving with a dollop of the coconut cream topping using a spoon or piping bag. Sprinkle generously with the fresh fruit garnish and crushed black sesame seeds. Serve immediately. Enjoy! Note: For a thicker rice pudding, simply increase the ratio of rice to liquid when cooking. |
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