Friday, September 18, 2020
ADVT 
Desserts

TAPIOCA & RICE PUDDING WITH PEACH COMPOTE

By Chef Lucky Dhillon, 11 Apr, 2018
    Yield: 12 servings
     

    Ingredients 

     
    2 l unsweetened mixed coconut cashew milk
    80 g small pearl tapioca
    100 g short grain white rice
    120 g coconut or palm sugar
    30 ml pure vanilla extract
    1 lemon, zested
     

    For the peach compote:

    1 can diced peaches
    1 tbsp lemon juice
    1 tbsp coconut or palm sugar
     


    Preparation

     

    For the peach compote:

    Place all the compote ingredients in a small mixing bowl. Mix well and place the compote in fridge for at least 45 minutes. 
     

    For the pudding

    Place all pudding ingredients except tapioca, vanilla and lemon zest in a medium sauce pot. Cover the pot with a lid, and simmer on low heat for 20 Minutes. 
     
    Next, add tapioca, vanilla and lemon zest to the simmering rice mixture. Keeping on low heat, stir and cook the pudding for another 20 minutes. If the pudding consistency is too thick, feel free to add more coconut cashew milk. 
     
    Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.
     
     
     
    ABOUT THE CHEF: Lucky Dhillon learned early on that good food brings people together. With that insight and an extensive experience cooking all across the Vancouver Lower Mainland, he’s now helming his own catering service – Soulful Kitchen. A passion for the kitchen camaraderie combined with a background of working with local, rustic and fresh ingredients has lent his food a quality that’s best summed up as being, “Unpretentiously Soulful.” Soulful Kitchen, is now in its second successful year. Dhillon says the Soulful Kitchen team is focused on creating a soulful, elegant, and authentic experience that’s visible even in the minutest details. 

    MORE Desserts ARTICLES

    NO BAKE LIME & AVOCADO CHEESECAKE

    NO BAKE LIME & AVOCADO CHEESECAKE

    Assemble the cheesecake and crust mix to your desired presentation.

    NO BAKE LIME & AVOCADO CHEESECAKE

    Rhubarb Soufflé Pistachio Crumble

    Rhubarb Soufflé Pistachio Crumble
    Recipes from one of the first Indian chefs to win a coveted Michelin star

    Rhubarb Soufflé Pistachio Crumble

    Chocolate Cardamom Torte

    Chocolate Cardamom Torte

    This recipe brings together two of my favourite ingredients – chocolate and pastry.

    Chocolate Cardamom Torte

    Baked yogurt with Berries

    Baked yogurt with Berries
    One of my favourite baked yogurts; good for breakfast or even a quick dessert.

    Baked yogurt with Berries

    Chocolate Golgappas With Candied Peanuts & Vanilla Milk

    Chocolate Golgappas With Candied Peanuts & Vanilla Milk
    A twist in the tale: Golgappas that are covered with chocolate and coconut, stuffed with candied peanuts and strawberries and water that is pure vanilla shake!

    Chocolate Golgappas With Candied Peanuts & Vanilla Milk

    Mango Ambrosia by Chef Nita Mehta

    Mango Ambrosia by Chef Nita Mehta
    A yummy blend of a variety of fruits in mango sauce; perfect for a refreshing summer dessert

    Mango Ambrosia by Chef Nita Mehta

    PrevNext