Today marks the first in a series of posts I have dubbed ‘Cooking with Clearspring’, which will see me utilising a few of the truly awesome ingredients from their entirely vegan range of foodie goodies. If you don’t know already, I am huge fan of Clearspring products and use them all the time in my kitchen, so when they sent through a gift box full to bursting with noodles, (two different types of) miso, oil … and even matcha (!!!) I did a little happy dance and then promptly got down to cooking. I hummed and hawed what to use first before unleashing the power of the coconut in this Asian inspired twist on a very British classic – the mighty (and occasionally contentious) rice pudding.
Now, I’m sure we all have memories (good and bad) of rice pudding growing up – thankfully, mine are all triumphant. My Dad happened to be an expert rice pudding maker so you could say I learnt from the best. It was always unctuously creamy with just the right amount of sweetness. In a nutshell, this dessert spells home, comfort and quiet Sunday nights with a warming bowl of pud in my hand … ah, memories. And because those memories can never be matched, I knew it was time to put my own spin on things and so this coconut ‘sushi rice’ version was born – it certainly helps having top notch ingredients at your disposal too.
The sushi rice kernels are the perfect shape and size for this type of pudding. They won’t loose their shape and disintegrate into mush, and are just brilliant at absorbing all that yummy coco-nutty flavour … they also have a natural sweetness, which, when combined with the coconut milk, means you hardly have to add any sweetener at all. I choose to go down the palm sugar route with this one (keeping with the broadly speaking ‘Asian’ theme and all that) but you could easily sub it out for any sweetener of your choosing (agave, maple, brown rice syrup or even plain ol’ sugar). In my opinion though, quality coconut milk is crucial in this instance and because the Clearspring variety I used here was so smooth and creamy, all the hard work was done for me. I didn’t have to linger over the stove for hours on end like normal rice pudding either – just 30mins and, bingo, you’re done.
The biggest revelation for me was actually the prune puree. I could literally eat this stuff straight out of the pot and will definitely be using it again on yoghurt and oatmeal … it is sheer fruity heaven. Because it possesses all that lovely sourness, it was the ultimate antidote to the milky richness of the rice pudding. The persimmon (sharon fruit) was a final flourish on what is already a delightful dessert but feel free to leave it off if you can’t get your hands on one. Personally, I’m obsessed with these maple flavoured fruits, and therefore will use them at any available opportunity.
Even if you’re recoiling in horror at the thought of revisiting a school dinner-esque nightmare, I’m hoping this updated version might just be enough to sway you… your new and improved rice pudding future awaits!
what you’ll need
1/2 cup Clearspring sushi rice
1 x can Clearspring coconut milk
1 heaped tbsp palm sugar
1 x persimmon/sharon fruit
desiccated coconut to garnish
what you’ll do
thoroughly rinse the sushi rice and set aside.
empty the contents of the coconut milk into a small pan and bring to a gentle simmer.
whisk in the rice and stir vigorously in the first few minutes to ensure the kernels don’t clump.
add the palm sugar and reduce to a low simmer, cover and cook for 30 minutes or until the rice is cooked through. It is vital you stir frequently to prevent sticking, adding a little water now and then if it appears too thick.
peel and slice the persimmon.
serve hot or cold topped with a spoonful of prune puree, sliced persimmon and dessicated coconut.