They are much quicker to make and provide a more creamy base for the rice pudding and risotto than normal rice. I made my baked rice pudding this time using rice flakes, strawberries, turmeric to give it a beautiful, golden color and saffron for the incredible pungent taste.
Did you know that saffron has apparently been used since the 7th Century BCE, in Mesopotamia (today's Iraq)? Back then it was mostly used as a colorant/dye and also for medicinal use. Today saffron is so precious that it's one of the few things that truly is worth its weight in gold.
- 250g rice flakes
- 1 tbsp margarine or vegan butter
- to replace 2 eggs egg replacer (I use powder based)
- 3 dl cashew milk
- 2 tbs brown sugar
- 150 g (more or less as you prefer) strawberries
- 1 tsp cardamom powder
- 1 tsp saffron
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 50 g chopped cashews and almond
1. Preheat the oven to 180°C.
2. Add cashew milk, sugar and margarine to a small pot, mix in rice flakes and start to simmer over medium heat.
3. Wash and chop the strawberries.
4. Cook the mixture for about 5 minutes, until it combines and creates a smooth paste.
5. Remove from heat and stir in egg replacer. I like to use a powder based one, because it is easy to measure but you can go with your favorite one as everything works well here.
6. Add the spices and sugar and stir well to incorporate them all.
7. Stir in chopped strawberries.
8. Pour the mixture in a baking tray. I prefer to use a glass Jena bowl because the food will not stick into it, you can see through so you know what is up with your dish in the oven and it keeps the food warm for a long time.
9. Top it with the chopped cashews and almonds.
10. Place it in the oven and bake for about 20–30 minutes or until the nuts on the top turn golden.
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Photo: Imola Toth