CARAMELIZED RICE PUDDING CAKES WITH STRAWBERRIES
SERVES 2 PORTIONS
2 cups (500ml) rice milk
1 tsp. vanilla sugar, or 1/2 tsp. pure vanilla extract
Pinch of sea salt
1/2 cup (125 g) pudding rice whole- wheat breadcrumbs, for the pan
1/4 cup (50 g) granulated sugar
1/2 tsp. ground cinnamon
2 tbsp. vegan margarine
3 cups (420 g) strawberries
SPECIAL EQUIPMENT
8in (20cm) cake pan
NUTRITIONAL VALUES
Calories: 594kcal
Fat: 15.4g (2g S.Fat)
Carbs: 108.2g
Protein: 10.8g
Sugar: 37.2g
Sodium: 406mg
METHOD
To make the rice, bring the rice milk, vanilla sugar or extract, and salt to a boil in a saucepan over medium heat. Reduce the heat to low and gradually pour in the pudding rice, stirring constantly, for 10 minutes. Sprinkle breadcrumbs in an 8in (20cm) cake pan and pour the rice into the pan, forming a layer about 11/2in (4cm) thick. Allow to cool before covering with plastic wrap and chilling in the refrigerator for at least 12 hours.
Remove the rice from the pan and chop it into small pieces. On a plate, combine the sugar and cinnamon and press the pieces into the mixture on both sides. In a pan over medium heat, melt the margarine and fry the rice slices on both sides until the sugar has caramelised. Allow to cool slightly before transferring to your lunchbox. Separately pack the strawberries to take with you.
Remove the rice from the pan and chop it into small pieces. On a plate, combine the sugar and cinnamon and press the pieces into the mixture on both sides. In a pan over medium heat, melt the margarine and fry the rice slices on both sides until the sugar has caramelised. Allow to cool slightly before transferring to your lunchbox. Separately pack the strawberries to take with you.
