Creamy Sheese Rice Pudding

Caramelised Dried Fruits and Sesame Shortbread


About this recipe:
Serves 2
This recipe is a treat from Danielle, so why not impress your guests with this delicious dessert!

dairy-free rice pudding - a vegan dessert treat!


For the rice pudding:
 40 g jasmine rice
400 ml soya milk
50 g caster sugar
½ vanilla pod
100 g Creamy Original Sheese
For the caramelised dried fruits:
200 g mixed nuts and seeds ( walnuts, pistachios, sunflower seeds, linseeds…)
140 g caster sugar
For the Sesame Shortbread:
 50 g sesame flour
25 g plain flour  (or gluten-free flour)
25 g caster sugar
55 g vegan margarine
1 pinch of salt


Rice Pudding:
•    Put the rice, sugar and milk into a medium sized saucepan.
•    Split the ½ vanilla pod horizontally and scrape the seeds into the pan.
•    Stir and bring to the boil. Reduce the heat.
•    Half cover with a lid, cook gently for 40-45 mins over a very low heat, stirring occasionally until the rice has swollen and is very tender.
•    Leave to cool down.
•    Gently fold in 100g of Creamy Sheese and spoon into 4 ramequins.

Caramelised Dried Fruits:
•    Mix together all the ingredients in a pan and place over moderate heat.
•    Stir constantly, allowing the mix to caramelise and making sure all the nuts are well coated.
•    Pour the nuts onto a greaseproof paper.
•    When cooled down, crush the nuts in a food processor, just a few pulses.

Sesame Shortbread:
•    Place the margarine and sugar into a food processor, mix with the paddle until smooth.
•    Tip in both the flours and salt. Mix until thoroughly mixed and a uniform consistency.
•    Roll out about 8mm thick between 2 sheets of baking parchment.
•    Cut long shard shapes ( “oriental sticks”) with a knife.
•    Lift the bottom paper onto a baking tray.Sprinkle with sesame seeds and bake for 10-12 min 170 degrees (gas 5-6). Once the shortbread is cool, sprinkle the caramelised dried fruits over the Creamy Sheese Rice Pudding and serve with the sesame shortbread on the side. Enjoy!


Product used in this recipe:

Original Creamy Sheese