Cranberries, bright and red like garnet stones

They are brackish when raw, but cooked and prepared as compote they are heavenly. The surface is bright and red like garnet stones. Together with nuts, flakes and cereals they perform as a great team. It’s cranberry season! The Chef’s Handyman’s favorite time!

Vegan Rice Pudding with Cranberry Compote

To make the rice pudding, bring 5 dl or 2 cups of coconut milk to the boil. Then reduce heat. Add 1 cup of rice, 1 tsp. of cinnamon, 1 dash of salt, lemon rind and 1 tsp. of vanilla paste. Stir from time to time. When the rice is cooked through, add 30 g or 1 oz. of crude sugar. Season the rice pudding to taste with cinnamon, 1 dash of cardamom and vanilla paste. Cool the rice. Add whipped soy cream.

Rice Pudding with Cranberry Compote

Chef’s Handyman, Rice Pudding with Cranberry Compote

To make the cranberry compote, place the cranberries in a pan. Add 0.5 cups of orange juice, orange rind, 1 star anise and 1 tbsp. of vanilla sugar. Bring the cranberries to the boil. Mix 1 tsp. agar agar with 3 tbsp. of cold water. Add the mixture to the cranberries. Reduce heat. Add 2 tbsp. of agave syrup. Cool the compote.

Serve the dessert in glasses. Add the rice pudding and the cranberry compote by layers. Garnish with peppermint leaves.

Shopping list for the rice pudding with cranberry compote for 4 serves: 5 dl or 2 cups coconut milk, 1 tsp. cinnamon, 1 dash salt, 1 lemon, tsp. of vanilla paste, 100 g or 3.5 oz. rice, 30 g or 1 oz. crude sugar, 1 tbsp. cinnamon, 1 dash cardamom, 0.5 cups whipped soy cream, 150 g or 5 oz. cranberries, 0.5 cups orange juice, 1 orange, 1 star anise, 1 tbsp. vanilla sugar, 1 tsp. agar agar, 2 tbsp. of agave syrup, 1 bunch peppermint.

Bon appetite, yours Chef’s Handyman team!

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