Vegan Melktert Rice Pudding Stuffed Apples

Prep Time:  23 mins

Servings: 4 Servings

Ingredients

• 4 large red apples
• 1 cup cooked Tastic Natures Brown Rice
• 1 cup coconut cream
• 2 tbsp maple syrup
• 2 tsp cornflour (mixed into a paste with 1 tbsp water)
• Dash of cinnamon
• Zest of 1 naartjie
• 1 smashed cardamom pod

Caramel Sauce

• 150ml coconut cream
• 180g castor sugar

Instructions

1. Heat the oven to 180C
2. Place your rice into a pot with the coconut cream, cinnamon, cardamom and naartjie zest.
3. Cook for 10 minutes over medium heat until slightly thickened, stirring occasionally to stop the mixture burning on the bottom. Remove the cardamom pod.
4. Cut the tops off the apples and using a melon baller or spoon, hollow out the apples leaving a 1cm or so wall to contain the rice pudding.
5. Place the apples in water to stop them browning.
6. Add the cornflour paste to your rice pudding. If the paste is not pourable add a tiny bit more water to loosen it.
7. Stir the rice constantly with a wooden spoon until thickened (about 3 minutes).
8. Remove the rice pudding from the heat and add the maple syrup (or sweeten to taste). Finally, add a pinch of salt.
9. Spoon the mixture into the hollow apples.
10. Bake the apples until soft (approximately 15 minutes). Your apple is cooked when completely soft, but not to the point of disintegrating.

Caramel Sauce

1. Place the sugar into a pot, stir in 4 tbsp water, then place over medium heat until the sugar has dissolved.
2. Turn up the heat and let bubble for 4-5 mins until you have dark caramel.
3. Take off the heat and quickly add the coconut cream.
4. Allow the sugar to dissolve and the caramel to thicken.
5. Remove the apples from the oven and serve with a drizzle of caramel sauce and vegan ice cream.

Recipe Notes

TIP: Enjoy it

RECIPE BY JESS BUNN