Rice pudding might seem a little old-fashioned — Victorian even — but I think it deserves a 21st-century revival because it can be a comforting, nourishing, rich and creamy vegan dessert. What’s not to like? Serves 4 For the strawberry and rhubarb compote • 200g rhubarb, trimmed and roughly chopped • 200g strawberries, hulled and cut in half • 1 star anise • 1⁄4 tsp cinnamon • 1 tsp vanilla extract • 1 tbsp coconut sugar or elderflower syrup • 2 tbsp orange juice or water For the rice pudding • 80g pudding (short grain) rice • 600ml unsweetened soya milk • 11⁄2 tbsp coconut sugar • 1 tsp vanilla extract • 100ml soya cream or oat cream • 35g shelled pistachios 1. Combine all.
