For the pudding:
- 3 and 1/2 cups plain non-dairy milk, divided
- 1/2 cup uncooked Arborio rice
- 1/3 cup vegan sugar
- 1 tablespoon vegan butter
- 1 Ener-G egg
- 1 teaspoon vanilla extract
- 2 large pomegranates
- 1/4 cup vegan sugar
- 6 tablespoons pomegranate seeds*
2. Whisk together the remaining 1/2 cup milk and the Ener-G egg in a large bowl. Gradually add one-fourth of the rice mixture to the Ener-G mixture. Return the whole mixture back to the saucepan and simmer, uncovered, for 30 to 40 minutes - the rice should be tender and the pudding thick by the end. You only need to stir occasionally, but be careful not to let a skin form. Remove from heat and stir in the vanilla extract.
3. Meanwhile, prepare the sauce: cut the pomegranates in half, and squeeze out the juice. The two pomegranates should yield 1 cup juice. I relied on my good old-fashioned citrus reamer, although if you have one of those fancy modern juicers, you'll probably get your 1 cup of liquid much faster, so by all means put it to work.
4. Combine the pomegranate juice in a small saucepan with 1/4 cup sugar. Bring to a boil. Reduce heat and simmer for 20 to 30 minutes, until reduced to 1/3 cup, stirring frequently.
Place 1/2 cup pudding in each of 6 dessert bowls; drizzle each serving with about 1 tablespoon syrup and sprinkle each serving with 1 tablespoon pomegranate seeds.
You can serve the rice pudding warm from the stovetop or make in advance and serve chilled. A note of caution if serving chilled, however; I recommend plating mere moments before serving, otherwise the pomegranate syrup mixes with the bright white rice mixture and turns it a muddy purplish-brown. This recipe does, therefore, lose some points for presentation; I had to work fast to get a few good photos.
*Don't forget to buy an extra pomegranate to use for the seeds sprinkled on top. You'll have completely crushed the seeds in the other 2 pomegranates to extract their juice. Another option is to buy a small container of pre-seeded pomegranate seeds, usually available in the produce section with other cut-up fruit.
6 servings (1/2 cup pudding, 1 tablespoon syrup, 1 tablespoon seeds), Calories 296
A great, creamy rice pudding with wonderful hints of vanilla. I loved the pomegranate sauce, which tasted midway between a fruity maple syrup and a thick cranberry juice cocktail. My least favorite part of this dessert was actually the pomegranate sprinkled on top; I didn't like the sharp crunch of the seeds in contrast to the creamy rice pudding, so next time I would stick with just the sauce.