My lovely Slovak guest Lucia went to a short couchsurfing trip to Copenhagen and of course to my wonderful hometown Berlin. That´s why she wrote me a message and we decided to cook with each other.
When Lucia became vegan she “veganised” some of her favorite childhood dishes. One of them is Ryžový nákyp. Usually you make it with eggs and milk but Lucia showed me another very delicious and vegan way to make that creamy rice cake.
- 350 g rice
- 700 ml rice milk
- 1 package silken tofu
- 4-5 tablespoons powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- canned apricots
- 1 package fresh blueberries
- 3 tablespoons soy cream
- optional: raisins
Cook rice with rice milk until soft and ready.
Combine silken tofu, powdered sugar, cinnamon and vanillia extract. Halve the mixture. Add one half to the rice + soy cream.
Slice the canned apricots.
Take a big baking dish. Add one half of the rice mixture.
Add the apricots.
Add the second half of the rice.
Cover with the rest of the tofu mixture.
Put in the oven at 200 degrees for about 30 minutes.
Take half of the blueberries and combine with three tablespoons of the apricot water to get a nice blueberry sauce. Put in the fridge until the cake is ready.
Cut a nice piece of the rice cake and serve with blueberry sauce and fresh blueberries.