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🍰 Vegan Rice Pudding with Pumpkin Compote

423 kcal · 30 min · 4 servings

Ingredients

• soy drink 1500 ml
• rice pudding rice 300 g
• sugar 7 tbsp
• salt pinch
• hokkaido pumpkin 500 g
• oranges 2 pcs.
• oil 2 tbsp
• pistachios 2 tbsp

Instructions

1. 1. In a pot, bring soy milk, rice pudding, 3 tablespoons of sugar, and a pinch of salt to a boil. Then reduce the heat and let it simmer for about 25–30 minutes, stirring occasionally.
2. 2. Meanwhile, cut the pumpkin in half, scoop out the seeds with a spoon, and dice the flesh into approximately 1 cm cubes. Wash an orange thoroughly and finely grate the zest. Cut the orange in half and squeeze out the juice.
3. 3. Heat the oil in a pot over medium heat and sauté the pumpkin cubes for about 3–4 minutes. Add 4 tablespoons of sugar and let it caramelize for about 1 minute. Deglaze with orange juice, add the orange zest, and let it simmer for about 20 minutes.
4. 4. Coarsely chop the pistachios. Taste the rice pudding and sweeten with sugar as desired. Mix the pistachios into the pumpkin compote. Serve the rice pudding in bowls, top with the compote, and enjoy. Bon appétit!

Nutrition per serving

• kcal: 423
• Protein: 11 g · Fett/Fat: 13 g · Carbs: 69 g