I have no idea what was going through my mind when I decided to make my rice pudding pink (I’m not even a fan of the colour!), but I made it. It tasted just like an ordinary rice pudding, but with the magic factor!
I have two friends who are fascinated by unicorns (and understandably so- well understandable if they were actually real, but each to their own) and I just wanted to see their faces when they saw this rice. Unfortunately, that didn’t happen since I’m in China right now and they’re back in the UK, so actually, making this was a very selfless act (so Chandler from Friends WAS wrong when he said there was no such thing)- although, I did enjoy eating it, so it could be argued that it wasn’t completely selfless.
When I initially plated up, the rice looked awesome, that was until I overloaded it with blueberry and matcha cream which, after some effort to give it the magical ‘swirl’ effect, began to look like vomit. I probably shouldn’t have been so trigger-happy with that spoon of tofu cream, but I was, and I made a plate of what resembled a regurgitated galaxy, but it still had some level of aesthetic appeal, which I cannot explain, but maybe I’m alone on that opinion!
- 100g pudding rice
- 3 tbsp sugar
- 1 litre coconut milk
- 1tbsp fresh dragon fruit puree
- 150g fresh/frozen blueberries
- 1tsp matcha powder
- 3tbsp maple syrup
- 200g silken tofu
- Wash and drain rice.
- Heat with 800ml milk and the sugar. Do not bring to the boil, but leave to simmer for 1 hour on a low heat.
- With the remaining milk, blitz 100ml with 100g blueberries and 100g with the dragon fruit to give two separate creams.
- When the rice has cooked, stir the purple cream into one half of the pudding and the pink cream into the other half.
- Blend the tofu with the maple syrup into a smooth puree.
- Divide in half and blitz half with the remaining blueberries and half with the matcha powder.
- Spoon on top of the rice pudding and serve.