Persian inspired BareNaked rice pudding
A gluten, dairy and sugar free spiced version of a classic, which is macro and paleo friendly to boot. Most meal plans can accommodate this recipe and the rice pudding and rhubarb can be utilised separately as well as together for this incredible combination.
Ingredients
- Reduced Fat Tinned Coconut Milk - 2
- Natvia - 40g
- Rose water - 3 TBSP
- Cinnamon sticks - 2
- Vanilla essence - 2 TBSP
- Saffron - 1 pinch
- BareNaked Rice - 2 bags drained
- For the rhubarb
- Fresh rhubarb - 400g chopped into chunks
- Sukrin Gold - 40g
- Ground Cinnamon - 1 Tsp
- Ground Nutmeg - a pinch
- Vanilla essence - 2 TBSP
- Rose water - 3 TBSP
- Cardamom pods - 5 crushed
- Crushed Pistachios or Cashews - For topping
Instructions
- I made the rice pudding in a Le Creuset pot on my stove. Keeping the heat very low, add the 2 tins of coconut milk, the Natvia, rose water, vanilla essence, pinch of saffron, and the 2 bags of drained BareNaked rice to the pot.
- Give it a really good stir and leave to simmer and thicken with the lid on. Just before you do snap your 2 cinnamon sticks and float them on the top.
- Meanwhile in a saucepan on the stove, again on a very low heat, add your rhubarb, Sukrin gold, cinnamon, nutmeg, vanilla essence and rose water.
- Stir occasionally until the rhubarb has stewed and then remove it from the heat and leave to cool.
- After 35-40 minutes the rhubarb should be ready and the rice pudding should be simmering nicely.
- Serve in a bowl topped with cashews or pistachios whichever you prefer.
