Rice casserole with pears
Vegan rice casserole with pears and soy curd. Deliciously fruity and sweet. Silken tofu makes the casserole fluffy and juicy.
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
Instructions
- Bring the vegetable milk with the pulp of a vanilla bean and the vanilla bean to a boil.
- Add the rice and simmer everything over low heat for 30 minutes.
- Stir again and again so that the rice does not burn.
- Add the date sweetener and the cinnamon 5 minutes before the end of cooking and simmer.
- Wash the pears, remove the seeds and cut them into small pieces.
- Pour the finished rice porridge into a large bowl. Take out the vanilla pod.
- Add the silken tofu and soy curd to the rice porridge. Stir everything together.
- Then add potato flour and locust bean gum.
- Season to taste with lemon juice. Fold in the finely chopped pears.
- Line a baking dish with baking paper. Pour the rice mixture onto it and smooth it out.
- 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.