Chilled Rice Pudding with Fruit Coulis

• Traditional Hungarian recipe known as ‘Rizskoch’.
• Naturally contains no gluten.
• Satisfying cool pudding.
• Ideal for relaxed entertaining.
• Easily serves 6-8 people.

White Jasmine Rice, Organic 1kg (Sussex Wholefoods)

150g White Jasmine Rice

Millet Flakes Organic 1kg (Sussex Wholefoods)

50g Millet Flakes

Unsweetened Soya Drink, Organic 1 Litre (Provamel)

800ml Soya Milk

Soya Alternative to Single Dairy Cream 250ml (Provamel)

4 Tbsp Soya Cream - add 3 Tbsp when cooking the rice and then add the rest to the coconut nectar.

Blonde Coconut Palm Nectar, Organic 240ml (Big Tree Farms)

4-6 heaped Tbsp and a further 4-6 Tbsp Coconut Nectar for the fruit coulis.

Vanilla Extract Ndali 100ml

1 tsp Pure Vanilla Powder or extract.

Profusion Himalayan Rose Pink Salt - fine 500g

1 pinch of salt

Gluten-Free Baking Powder 130g (Doves Farm)

½ tsp Baking Powder

Freeze Dried Strawberry Powder 100g (Healthy Supplies)

3 heaped Tbsp Freeze-dried Strawberry Powder.

Freeze Dried Strawberries 100g (Healthy Supplies)

2 heaped Tbsp Freeze-dried Whole Strawberries, re-constituted in cold water.

Other Ingredients

• 4 Eggs.
• 100ml cold water + extra for the fruit coulis.

Method

1. In large saucepan pour the water, soya milk, 3 Tbsp soya cream and add a pinch of salt.
2. Add in the Jasmine rice and millet flakes. Cook the rice and millet flakes in this milky mixture until their are soft. Then put it aside to cool down.
3. Pre-heat the oven to 180°c Fan/ 200°c/Gas Mark 6. Line the base of an oven proof dish with baking parchment.
4. In a large jug or mixing bowl add 4-6 heaped Tbsp coconut nectar with a teaspoon of pure vanilla powder (or extract) and 1 Tbsp soya cream.
5. Separate the egg whites from their yolks. Then add the yolks to this syrup mixture. Mix it well with a fork.
6. In a separate bowl whisk the egg whites until they are firm and stick to a spoon when held upside down.
7. When the rice has cooled down to room temperature, mix it with the coconut nectar mixture.
8. Then gently fold in the egg whites and then the tablespoon of flour and the half teaspoon of baking powder until evenly distributed.
9. Spoon the rice pudding mixture into your oven-proof dish. Leave the top uncovered.
10. Bake in the middle of the oven for around 40-60 minutes, depending on the oven, until the top is golden.
11. If the top is golden test it with a toothpick. If the toothpick comes out sticky then put the pudding back in the oven for a further 7-10 minutes.
12. Remove from the oven and allow to cool down completely. Then chill in the fridge until you are ready to serve.
13. Make the fruit coulis around half an hour before serving. Pre-soak the freeze-dried whole strawberries in 5-6 tablespoons of cold water. Then stir in the freeze-dried strawberry powder adding a little extra water.
14. Then stir in 4-6 tablespoons of coconut syrup. Taste and add more water and syrup until you have achieved a semi-runny, sweet-tart sauce.
15. Slice the pudding into large cubes (approx. 2½ inch/6-7cm squared). Serve it cold with the strawberry coulis or fruit compote/coulis of your choice.
16. Best enjoyed within 2 days. Keep refrigerated. Do not re-heat.