pear and ginger rice pudding

Time flies... where does it go? As we flit through the last few days of February, I attempted to slow the pace of life with a rustic vegan rice pudding that does double duty as breakfast and dessert. In this gentle dish, the amorous ginger leans in, and with its seductive heat, wins the heart of the pale, creamy and voluptuous pear.

Pears and ginger... a sensual match.

pear and ginger rice pudding (serves 4 - 6)

1/2 cup uncooked rice, rinsed and drained
2.5 cups soy milk (preferably organic)
1.5 cups water
1 piece (5cm / 2 inches) ginger, sliced
1/8 teaspoon salt
1/8 cup raw sugar (more if you like it sweet)
soft ripe pears, sliced or cut into chunks, for topping

- Place rice, soy milk, water, sliced ginger and salt in a saucepan and bring to boil, then reduce the heat to a simmer, stirring.
- Cook for about 40 minutes, partially covered, checking and stirring at intervals until liquid is reduced and rice is thickened and tender. If it gets too dry, add in a little more water or soy milk.
- Add the sugar, and if you like, at this point you may also add in some pear. Bring mixture to boil again for 2 minutes, stirring, then remove from heat and let cool. Discard sliced ginger.
- You may serve this warm or cold. If you opt for the latter, like I did, cover and chill in the refrigerator for a few hours.
- When ready to serve, spoon into bowls and top liberally with fresh pear. I thought a sprinkling of nuts such as almonds would also go well with this, but unfortunately I didn't have any!

an easy vegan pear and ginger rice pudding.