Konjak rice pudding with pears

Time

35 min

SErves

2

Calories

207 kcal

Carbs

27g

Protein

2g

Fat

7g

Ingredients

For the konjac rice pudding

  • 400 g of konjac rice
  • ½ organic orange – the zest of it
  • ½ organic lemon – 1 teaspoon juice + all the zest
  • 250 ml almond drink
  • 1 tsp locust bean gum
  • ½ tsp vanilla powder
  • 1 pinch crystal salt
  • 1 pinch of cinnamon powder
  • 1 pinch ginger powder
  • 1 pinch cardamom powder
  • 1 tsp yacon syrup

For the fruit compote

  • 1 orange – 100 ml of juice (see above)
  • 150ml of water
  • ½ tsp cinnamon powder
  • ½ tsp ginger powder
  • ½ tsp cardamom powder
  • ½ tsp vanilla pulp powder
  • 1 quince – rub with a dry cloth, quarter, remove the core and cut into wedges (if you can’t get quince you can just use the pear)
  • 1 pear – peel, core and cut into wedges
  • 1 teaspoon lemon juice (see above)

Instructions

With this recipe we present you a vegan rice pudding for a slim figure, which actually tastes great in combination with the delicious fruit compote! Instead of conventional rice, we used konjac rice, which provides almost zero calories and also contains no usable carbohydrates.

Step 1

First put the konjac rice in a sieve and rinse thoroughly under running water until the characteristic root smell has completely disappeared; let it drain.

Step 2

Meanwhile, prepare the orange and lemon.

Step 3

Then put 250 ml almond drink in a container,

add 1 teaspoon of locust bean gum and ½ teaspoon of vanilla powder and stir well.

Step 4

Put the drained konjac rice in a small, tall pot and toast it vigorously.

Add the almond drink mixture, 1 pinch each of salt, cinnamon, ginger and cardamom ;

Stir in 1 teaspoon of yacon syrup and the zest of orange and lemon .

Step 5

Then bring to the boil for approx. 2 minutes while stirring constantly, reduce the heat and simmer gently while stirring constantly until it has a nice, mushy consistency.

Season with 1 tsp lemon juice, turn off the heat, set the pot aside and let it swell.

Step 6

For the fruit compote, bring 100 ml orange juice and 150 ml water to a boil in a saucepan.

Add ½ tsp each of cinnamon, ginger, cardamom and vanilla and mix well.

Then put in the quince and pear slices and let simmer for about 10 minutes; taste and refine with 1 tsp lemon juice .

Step 7

Arrange the rice in portions on plates, pour the warm fruit compote over the rice, drizzle with the sauce and serve.

Konjak rice pudding with pears
© ZDG/nigelcrane

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