Rice Pudding with Carrot Mousse

Rice Pudding with Carrot Mousse

Looking for new no egg dessert ideas? Try this easy rice pudding prepared without eggs and served with a yummy carrot cream: healthy and very simple to make!

02 January, 2017
Average: 1.3 (12 votes)

Dietary Consideration

serves for

4

total time

1 HR 0 MIN

ingredients

Whole milk
1000 ml
pudding rice
165 g
Caster sugar
75 g (superfine)
Vanilla extract
1 tsp
Butter
2 tbsp, unsalted
Carrot
325 g, sliced
Caster sugar
2 tbsp (superfine)
Vanilla extract
1 tsp
Cream
250 ml, double (heavy)
Butter
3 tbsp
Caster sugar
2 tbsp
pumpkin seeds
55 g
Sunflower seeds
55 g
linseeds
2 tbsp, golden
flaxseeds
2 tbsp
almonds
3 tbsp, flaked (slivered)
nectarine
1, ripe, pitted and diced

Preparation

Step 01

For the rice pudding (no eggs)

  • To prepare the rice pudding recipe (with no eggs) start heating the milk, rice, sugar, and vanilla extract in a large saucepan set over a moderate heat, stirring frequently, until boiling.
  • Reduce the heat and continue to cook for 20 - 25 minutes, stirring occasionally, until thickened.
  • Remove from the heat, cover, and chill.

Step 02

For the carrot mousse

  • Melt the unsalted butter in a saucepan set over a medium heat.
  • Add the carrots and 150 ml of water, stir well, and cover with a lid.
  • Cook over a reduced heat, stirring occasionally, until the carrots are very soft.
  • Sprinkle over the sugar and continue to cook until the sugar is dissolved.
  • Scrape the contents of the saucepan into a food processor. Add 50 ml of the cream and blend until smooth.
  • Pass the mixture through a fine sieve into a bowl.
  • Whip the remaining cream in a separate bowl until softly peaked.
  • Fold the whipped cream through the carrot puree. Cover and chill.

Step 03

To serve

  • Melt the butter in a frying pan set over a moderate heat.
  • Add the sugar, stir, and leave to dissolve and caramelise.
  • Add the seeds and almonds to the pan, swirl to coat, and cook for 2 minutes over a reduced heat.
  • Remove from the heat and leave to cool and firm up.
  • Spoon half of the carrot mousse into the base of two serving jars.
  • Top with half of the rice pudding.
  • Repeat another layer of carrot mousse, adding the diced nectarine.
  • Spoon the remaining rice pudding on top followed by the caramelised seeds and nuts on top.
  • Serve the rice pudding with carrot mousse immediately.

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