
Ideal for a warming plant-based dish, here’s how to make Ravneet Gill’s rice pudding & roasted peaches, made with creamy Plenish Almond Milk
Plenish, the award winning, organic plant-based drinks brand have teamed up with Ravneet Gill, Le Cordon Bleu chef, author and presenter, to make plant-based eating simple and delicious. Using organic and seasonal ingredients, this vegan mouth-watering dessert is brimming filled with flavour and natural goodness.
Serves 4
Ingredients
For the Rice Pudding:
• 20g plant based spread
• 140g pudding rice
• 1 vanilla pod
• 2 tbsp panela or coconut sugar
• 800ml Plenish Almond Milk
• Pinch of maldon salt
For the peaches:
• 2 large peaches
• 10g honey
To serve:
• Roasted pistachios
• Roasted almonds
Method:
• For the rice pudding:
- Preheat the oven to 110 degrees fan/ 130 oven
- In a cast iron pot or heavy based saucepan, heat the plant based spread until it’s bubbling
- Stir in the pudding rice and toast for a few minutes
- Add in the vanilla pod, sugar and salt and stir
- Pour in the Plenish almond milk and stir well
- Bring this to a gentle simmer and stir frequently
- When the rice is evenly floating through the milk put a lid on and place it into the oven
- Bake this for 15 minutes or until the rice is cooked
- Remove from the oven, stir well
For the roasted peaches:
- Preheat the oven to 170 degrees fan/190 oven
- Cut the peaches in half and place cut side down into a baking dish
- Drizzle the honey all over the peaches
- Bake for 15-20 minutes until the peaches have caramelised
- Remove from the oven and allow to rest for 15 minutes before removing the skins
To Serve:
- Spoon the rice pudding into bowls, top with an extra drizzle of cold Plenish almond milk, roasted nuts and half a peach
Recipe courtesy of Ravneet Gill, created in partnership with Plenish