Oh September. All of a sudden you were here! You came with crisp, hazy mornings and the smell of autumn. And even though I’m still longing for some late summer days, I’m looking forward to this new season. It has to be one of the best seasons of the year really.
Today I’m sharing a recipe that is perfect for this time of the year – it takes the most delicious summer fruits and puts them on top of a warming rice pudding that has a hint of nutmeg. It’s like it says ‘bye summer, hello autumn’. YUM in a bowl really.
This dish is easy to whip up and it requires little ingredients. It is vegan, dairy & gluten free and doesn’t contain any refined sugars. It is seriously creamy and the grilled stone fruits are juicy and soft.
Related: Blood Orange & Thyme French Toast
Make this rice pudding for dessert, sharing it with friends after a lovely meal together. But hey, make it for breakfast too – on a cold weekend morning – as it’s healthy & filling enough to be a great start of the day!
You can use different types of stone fruits – I used a mix of wild and yellow peaches. But nectarines and plums will work beautifully too! Obviously you can swap the stone fruits for other fruits depending on the season: pears & apples in autumn, blood oranges & clementines in winter and strawberries & cherries in spring.
I prefer to use dessert rice for this recipe for it’s creaminess (and a little bite), but if you can’t find that, you could use a regular mid grain rice too. You could even use cooked leftover rice, but you’ll have to just adjust the cooking time and reduce the amount of milk.
Are you ready to rice pud? Let’s make some!
Recipe: Almond Rice Pudding With Grilled Stone Fruits
Time: 30 min – Servings: 2 breakfast / 4 dessert portions
- 1/2 cup (120 gr) dessert rice
- 2 1/2 cups (600ml) almond milk (see notes)
- 1/2 tsp vanilla extract
- Pinch of sea salt & cinnamon
- about 3 ripe peaches, nectarines or other stone fruits
- Toppings: chopped almonds, honey and nutmeg
- Add the rice with the almond milk, vanilla, salt & cinnamon to a saucepan and bring to a boil. Turn the heat down and let it simmer softly while giving it a stir every now and then.
- Cook until the rice is soft but slightly chewy, time will vary depending on the rice. Mine took about 20 minutes. Take of the heat while it’s still a little runny and let it rest while you grill the fruit.
- Heat up a griddle pan on high heat. Wash the fruit and cut in half. Twist the halves open and remove the stone.
- Add the fruit to the pan, flesh side down, and grill until caramelised. Turn over and grill the other side.
- Now assemble: add the rice pudding to a dish, arrange the grilled fruit around it and top with a drizzle of honey, some chopped almonds and a little nutmeg. Then dig in!
You can use either sweetened or unsweetened almond milk – if using unsweetened you can add a tablespoon of honey or agave to the pot to sweeten the pudding a little.
The rice will thicken up a little more after cooking. You can add a splash more milk to make it creamier if it’s too dry.
If you don’t own a griddle pan, you can also grill the fruit on a BBQ, or use a regular skillet or frying pan (add a little butter or oil in that case)
You can keep the rice in the fridge for a couple of days – to reheat, add a splash of (almond) milk to loosen the rice again.
Would love to know if you try out this recipe! Let me know in the comments what you think!