Creamy Beet Rose Rice Pudding with Pomegranate (vegan)

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me 'I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from...'.  I started thinking -  Beetroot and rice pudding.  Then under her breath she grumbled and 'you still  owe me a beetroot cake'.

Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix.

I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of fascist regime in Spain in 1944.  Ofelia the lead character discovers a labyrinth and meets a faun who tells her she is a Princess and sets her three challenges if she wishes to return to her Kingdom.    I had forgotten how graphic the movie was and although its a dark fairytale with good versus evil, its not a fairytale designed for children. Its been described as Alice in Wonderland for adults. 

Vegan Pretty in Pink Raspberry Rose Mousse

A week or so back, I went to check out the contents of the freezer.  You know, how some food tubs and packets of frozen peas and puff pastry can fall right to the bottom of the freezer and get forgotten about, well a tub of homegrown raspberries from the garden was one of those things.  

Well I decided to make use of them now.  I've enjoyed them in Smoothies,  in muffins and a vegan tofu dessert - a Raspberry and Rose Mousse to be more specific.  I've made a raspberry mousse before for my Raw Coconut and Date Tartlets, but  as I had some tofu to hand, an old fashioned tofu mousse it was to be.  Its been yonkies since I have had a mousse made with tofu.  

It is not particularly airy or whipped light, but it's not heavy either.  It is just right, super smooth.  It was rather nice, especially after a heavy meal.  You could taste the real pippy raspberry flavour, but also a little rose - not overpowering at all.  I am not, and never have been a girly girl that goes gaga over the colour pink, but here in this dessert it was quite pretty. 

Vegan Rose Syrup and Rose Petal Jam Cake

I made this cake last week for Clandestine Cake Club hosted by Cardiff Clandestine Cake Club.  Although the theme was The Commonwealth Games, I dubbed it Vegan Indian Rose Cake, as it sounded a lot more evocative. 

I was really surprised at how much of a hit it was, as I thought it was quite a simple cake. The sponge batter was enhanced with rose syrup and ground almonds, then the bottom sponge base is generously coated with home-made Rose Petal Jam before kissing the other sponge base.  The Rose Petal Jam came courtesy of my lovely mother who had made it in advance for upcoming party celebrations.    

I had good intentions of putting vegan 'butter cream' icing around the cake, but dare not risk it with the weather being ridiculously hot.  I would have been worried if it would have travelled well to Cardiff in the car heat with the blazing sunshine.  So I decided to gently dust it with icing sugar as well as cover it here and there with some flaked almonds, as well as an edible rose.  The other cake in the picture is an Australian Chocolate Lamington, it was really good too, I took a slice home, as well as the others that included Jamaican Gingerbread and an Empire Cake that was strongly cardamon flavoured that it reminded me of Halwa, it was also delicious, that I decided to take a large piece home for my mother. 

There were a number of requests for the recipe of this vegan Indian Rose Cake including the Rose Petal Jam filling.   I am hoping to make this again at the weekend, and will plan to take slightly better photographs of it and then will also share the recipe soon.

Rosewater Rice Pudding

I cannot remember the last time I had rice pudding.  I think it must have been at my parents.  Maybe I should not admit to this, but when I was a child, I remember scraping of the cooked in brown bits at the bottom of the pan, I can't see me doing that now somehow - well maybe when no one is looking.

Rice pudding is not something I make- at all in fact, as D doesn't get on well with dairy milk so much, so I avoid making too many heavily milk based dishes, until now.  The skies here are constantly overcast and I feel a bit of ice in the air too, that its got me thinking of something more rib sticking than cake - so it is time for rice pudding.  

This began as a plain rice pudding, but I enhanced it with some rosewater and rose petals.

I don't have access to any fresh roses, (duh it is November) though I do see some pink ones growing in the new neighbours garden, but I don't ask them - making do with the dried rose petals in my store cupboard.  The last time I used the jar of dried rose petals was for the Rhubarb and Rose Bread, they impart a little colour if nothing else.  If you want to see a pink shade to this Rosewater Rice Pudding to signify the rosy aspect of it, I guess you could also add a little red food colouring, but that's up to you.  I like it how it looks here.

Another reason I wanted to make some rice pudding was that I had picked up a packet of flaked rice from the supermarket.  It was okay, but I think I prefer proper rice for rice pudding, as it gives more of a chewy, teeth sticking texture. 

Rosewater (and cardamon) is a classic South Asian and Persian combination, however I know that for some of my readers 'rosewater' may not appeal being deemed either a little too feminine or perfumed (like lavender), so I  am okay with them omitting this ingredient from the the recipe.  For those of you wanting something a little more different to jeuge up your plain rice pudding, feel free to stir in perhaps maple syrup, or even for the big kids in you - golden syrup or maybe some chocolate - oh gosh the options are endless.  I am sharing a bowl of this rice pudding at SimpleLives Thursday#70 hosted by Gnowfglins.

Rosewater Rice Pudding aka Gulab Pani Ki Kheer
Serves 4 - 6
Ingredients
100g Basmati rice or flaked rice
1 litre full fat milk
4 - 6 tablespoons caster sugar

1 tablespoon rosewater or rose syrup
1 teaspoon dried rose petals.
2 - 3 tablespoons toasted almond flakes for decoration and texture
Method
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan.  Stir in the milk and sugar and bring to the boil.   Then lower the heat and simmer for about an hour or until you get a rich, creamy texture. 

Add the rosewater or rose syrup, and dried rose petals.  Simmer for a few minutes for the flavours to infuse, then serve garnished with the tasted almonds flakes.