Grain-free, gluten-free, vegan coconut “ris” a la mande / Veganski kokosov “rižev” puding brez glutena

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I was first introduced to ris a la mande when I was living in Denmark in 2014. It reminded me of slovenian dish called “mlečni riž” (milk-rice), which is basically just white rice cooked in a milk with some sugar. Ris a la mande is a fancier rice pudding, often served with a (berry) sauce and topped with some almonds.
It has been 1 month now since I last visited Denmark, but this dish has been on my mind since I started making my own coconut milk regularly. I always have some shredded coconut in my pantry, so instead of bliss balls I decided to make this (rice-free) grain-free, sugar-free and vegan version of ris a la mande this time.

Ingredients for 1 person (450 g jar):
25 g dry unsweetened shredded coconut
25 g (wet, squeezed) coconut pulp (leftover from coconut milk)
1 Tbsp white chia seeds
130 mL coconut milk 
pinch of salt
Optional 1 tsp of coconut/vanilla protein powder
(Optional sweetener of choice (honey, coconut sugar, etc.))

Ingredients for the plum sauce (500 g):
500 g frozen plums
1 tsp honey
2 Tbsp chia seeds
3-5 Tbsp water

Toppings:
1 handful fresh almonds/granola/roasted nuts
2-3 Tbsp plum sauce (recipe below) or homemade chia jam

Instructions:
1. Prepare coconut milk. (You can also buy one.)
If you have a food processor, french press or a kitchen towel and 2 minutes time it shouldn’t take longer than 3 minutes.
(For the coconut milk I used: 1 L of very hot water, 100 g unsweetened shredded coconut and a pinch of vanilla.) Blend, squeeze/drain, store.
2. Reserve 130 mL coconut milk  for “ris” a la mande.
3. Combine all ingredients (for “ris” a la mande) in a glass jar (400-500 g): 25 g dry shredded coconut, 25 g wet coconut pulp, 1 Tbsp white chia seeds, 130 mL coconut milk, pinch of vanilla and a teaspoon of protein powder (optional) or a sweetener of choice (optional).
4. Mix well and set aside for the mass to thicken and get a pudding-like consistency (10 minutes if you want to serve it as a warm dessert or overnight (in the fridge) if you want to have it as a breakfast).
5. Prepare the plum sauce. Add water, honey and plums to a boiler and cook (covered) over low-meidum heat until plums fall apart and the sauce thickens (around 15-25 minutes). Blend, if you want smooth consistency. Add chia seeds to the sauce and let  it thicken for 10 minutes.
6. Chop the nuts.
7. Top the coconut “ris” a la mande with the sauce and some nuts.
8. It’ll keep in the fridge for 3-4 days.

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Z riževim pudingom sem se prvič seznanila, ko sem živela na Danskem, leta 2014. Jed me je najprej spomnila na slovenski mlečni riž, pripravljen iz mleka, riža ter sladkorja. A ris a la mande je za razliko od mlečnega riža pogosto predstavljen kot malo boljši rižev puding, ki je pogosto serviran z omako (iz jagodičevja) ter posipan z mandlji. Danci ga radi pripravljajo za posebne priložnosti, denimo božič ter druga slavnostna praznovanja.
Sedaj je že en mesec, odkar sem se vrnila s svojega zadnjega obiska Danske, a ta jed je čakala na svoj trenutek v moji glavi že odkar sem začela redno pripravljati svoje kokosovo mleko. Iz navade kokosovo pulpo na koncu največkrat porabim za bananin kruh ali energijske kroglice, tokrat pa sem se odločila, da si za zajtrk naslednjega dne (in večerno sladico) pripravim ris a la mande, ki je bolj po slučaju tudi veganski, brez sladkorja, glutena ali žitaric.

Sestavine za 1 osebo (450 g kozarček):
25 g nastrganega (nesladkanega) kokosa
25 g mokre kokosove kaše (ostanek od kokosovega mleka)
1 žlica belih chia semen
130 mL kokosovega mleka
ščep soli
1 žličko kokosovega ali vanilijevega proteinskega prahu (po želji; npr. namesto sladila)
(sladilo po želji, npr. med, kokosov sladkor…)

Sestavine za slivovo omako (za 500 g):
500 g zamrznjenih sliv
1 žlička medu
2 žlici chia semen
3-5 žlic vode

Nadev:
1 pest mandljev/granole/praženih oreščkov
2-3 žlice slivove omake (recept sledi spodaj) ali domače chia marmelade

Instructions:
1. Pripravi kokosovo mleko. (Lahko ga tudi kupiš.)
Če imaš multipraktik, french press ali kuhinjsko krpo ter 2 minuti časa, potem ti priprava kokosovega mleka ne bi smela vzeti več kot tri minute.
(Tokrat sem za kokosovo mleko uporabila 1 L vroče vode, 100 g nesladkanega nastrganega kokosa in ščep vanilije.) Zblendaj, iztisni, shrani.
2. Prihrani 130 mL kokosovega mleka.
3. Zmešaj vse sestavine za “ris” a la mande v steklenem lončku, ki sprejme vsaj 400-500 g: 25 g nastrganega kokosa, 25 g mokre kokosove kaše, 1 žlico belih chia semen, 130 mL kokosovega mleka, ščep vanilije in po želji še žličko proteinskega prahu ali sladila.
4. Dobro premešaj ter dovoli masi, da se zgosti in dobi “pudingasto” konsistenco. (Če želiš “ris” a la mande postreči kot toplo sladico takoj, pusti počivati vsaj 10 minut. Sicer pa lahko shraniš čez noč v hladilniku in imaš odličen zajtrk.)
5. Pripravi slivovo omako. V posodo dodaj 3-5 žlic vode, žličko medu ter zamrznjene slive in na nizki-srednji temperaturi kuhaj 15-25 minut, dokler se masa ne zgosti. Če želiš gladko konsistenco omake, jo zmešaj v multipraktiku ali s paličnim mešalnikom. Omaki dodaj chia semena ter jo pusti počivati vsaj 10 minut.
6. Nareži oreščke.
7. Nadevaj kokosov “ris” a la mande z 2-3 žlicami slivove omake ter posiplji z oreščki. Postreži kot sladico ali pojej kot (take-away) zajtrk.
8. V hladilniku bo zdržalo 3-4 dni.

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