2 servings
- 100 g (3.57 oz) rice
- 3 tangerines
- 500 ml (17 oz) soy milk
- Veggie margarine
- 6-7 tablespoons cane sugar
- 1 teaspoon corn starch
- Orange and lemon peel
- Raisins
- Agar-agar
Soak the raisins in warm water. Pour the soy milk into a pot and put it on a medium heat. Add the orange and lemon peel and 2-3 tablespoons of cane sugar. When the milk starts to boil, add the rice. Stir every now and then as the rice tends to stick. Add a ladle of hot water, if the rice has absorbed all the milk.
When the rice is cooked and soft, add the agar-agar (this time I had the proper seaweed: I used half of a chopped bar) and mix well. Add the raisins and turn off the heat.
Pour the mixture into 2 moulds (previously greased with margarine).
Let it rest for about an hour. When the pudding has reached the room temperature, put it in the fridge for at least 2-3 hours before serving.
Squeeze the tangerines and pour the juice into a pot with a piece of veggie margarine and two tablespoons of sugar. Let it warm and add 1-2 teaspoons of corn starch. Mix well. Pass the tangerine juice through a strainer to eliminate lumps and pour it directly on the pudding.
The history says that initially the pudding was made with pearl barley, but, as the result was not so good, it has decided to use the rice.
