Vegan Matcha Coconut Rice Pudding w/ Blueberry Compote

Ingredients

1 cup (the rice cup scoop)

1 cup unsweetened coconut milk

2 cups unsweetened soy milk

1 tbsp Sugar (you can add another tablespoon to make it sweeter)

¼ Salt

1 tbsp Vegan Unsalted Butter (Miyoko’s)

1 Vanilla Bean

2 tsp Matcha powder

Blueberry Compote

1 cup blueberries

1 tablespoon sugar

½ tsp lemon juice

1tsp cornstarch + 2 tsp water

Procedures

Preheat the oven to 280 degrees Fahrenheit. Grease a ceramic or glass 9 inch diameter dish with the vegan butter and set aside. Place the coconut and soy milk into a medium pot and heat to medium heat. Cut open the vanilla bean and scrap the vanilla seeds out of the pod. Add the vanilla seeds, vanilla pod, salt, and sugar to the pot and stir. Continue to stir and heat the milk mixture just until it starts to simmer then remove it from the heat.

In a small bowl or glass, add the matcha powder and 2 teaspoons of the milk mixture. Whisk matcha and milk mixture until a thick, but smooth paste forms. Add the matcha paste back into the milk mixture and whisk to combine.

Place the rice in the greased 9 inch baking dish, then pour the warm milk mixture over. Give the rice a good mix to incorporate into the milk. Place the dish into the oven and bake for 30 minutes. Remove the dish from the oven after the 30 minutes has elapsed, then discard the vanilla bean and gently stir the rice pudding to break up any clumped rice. Place the baking dish back in the oven and bake for 50 to 55 minutes or until the rice is fully cooked.

While the rice pudding is baking, make the blueberry compote. In a small bowl or cup, add the cornstarch and water and whisk together to create a cornstarch slurry. Set the cornstarch slurry to the side until needed later. In a small pot, add the blueberries, sugar, and lemon juice. Heat the pot on medium high heat on the stove.

Stir constantly and cook for about 10 minutes or until the blueberries start to release juice and the juice starts to thicken. Once the juice starts to thicken reduce the heat to low and add the cornstarch slurry. Mix the cornstarch slurry in and once the compote starts to thicken remove the pot from the heat. If the compote is too thick, add a tablespoon or two of water. Place the compote in a bowl and let cool.

Once the rice pudding is finished baking, remove it from the oven and let cool. Serve either warm or cold from the fridge with a scoop of the blueberry compote. Keep the rice pudding covered in the fridge to preserve. You can also reheat the rice pudding in the microwave to enjoy warm after refrigeration.