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Reisauflauf mit Birnen

Rice casserole with pears

Vegan rice casserole with pears and soy curd. Deliciously fruity and sweet. Silken tofu makes the casserole fluffy and juicy.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 2 person
Course: dessert, main course
Ingredients Method

Ingredients
  

For the rice porridge
  • 250 g basmati whole grain rice
  • 1 l plant drink
  • mark of a vanilla pod
  • 50 g date flour
  • 1 tsp cinnamon
For the casserole
  • 100 g soy curd
  • juice of one lemon
  • 400 g silken tofu
  • 30 g potato flour, approx. 3 heaped tbsp.
  • 2 tsp locust bean gum heaped, approx. 5 g
  • 4 pears

Method
 

  1. Bring the vegetable milk with the pulp of a vanilla bean and the vanilla bean to a boil.
  2. Add the rice and simmer everything over low heat for 30 minutes.
  3. Stir again and again so that the rice does not burn.
  4. Add the date sweetener and the cinnamon 5 minutes before the end of cooking and simmer.
  5. Wash the pears, remove the seeds and cut them into small pieces.
  6. Pour the finished rice porridge into a large bowl. Take out the vanilla pod.
  7. Add the silken tofu and soy curd to the rice porridge. Stir everything together.
  8. Then add potato flour and locust bean gum.
  9. Season to taste with lemon juice. Fold in the finely chopped pears.
  10. Line a baking dish with baking paper. Pour the rice mixture onto it and smooth it out.
  11. Bake the casserole in the preheated oven at 180 degrees celsius top/bottom heat for 60 minutes. Bake open for the first 30 minutes, then cover with baking paper and cover for another 30 minutes.