Healthy Vegan - Creamy Beet Rose Rice Pudding with Pomegranate (vegan)

The inspiration for this Creamy Beet Rice Pudding with Pomegranate Seeds  has two sources.   The recipe idea itself came about after a conversation with my work colleague.  She came back from town with what was supposed to be her lunch.   She says out loud to me 'I wanted a change from beetroot salad and I wanted something warm, so I have rice pudding from...'.  I started thinking -  Beetroot and rice pudding.  Then under her breath she grumbled and 'you still  owe me a beetroot cake'.
Well still no beetroot cake for her, but did make the Creamy Beet Rice Pudding that I was imagining and rating in my head.  I was inspired further to add the Pomegranate Seeds as I had also just watched Pan's Labyrinth in readiness for Food'n'Flix.
I have my own DVD of Pan's Labyrinth from Guillermo Del Toro along The Orphanage, The Devils Backbone and Cronos.  Its a dark fantasy Gothic supernatural fairytale set against the backdrop of fascist regime in Spain in 1944.  Ofelia the lead character discovers a labyrinth and meets a faun who tells her she is a Princess and sets her three challenges if she wishes to return to her Kingdom.    I had forgotten how graphic the movie was and although its a dark fairytale with good versus evil, its not a fairytale designed for children. Its been described as Alice in Wonderland for adults. 
There were loads of obvious foodie references from Captain Vidals feast for his guests to the Pale Man's decadent deep and richly coloured feast laden table, as well as bread to mandrake root. I was inspired by the scene where Ofelia encounters the Pale Man and is tempted by some fat juicy red grapes on the table when she is clearly instructed not to eat anything from the table. Next to the grapes are also some pomegranates and redcurrants.  I was inspired to use the ruby pomegranate seeds. Beetroot Risotto (2010) see here. 

Vegan Beet Rose Rice Pudding with Pomegranate Seeds
Serves 4 - 6
Ingredients
 100g Basmati rice or flaked rice
 1 litre of plant based milk or milk
 4 - 6 tablespoons caster sugar

200grams cooked beetroot
180ml vegan alternative cream or double cream

1 tablespoon rosewater or rose syrup
Fresh pomegranate seeds 
Method
Wash and soak the rice for about 15 minutes.
Drain the rice and then place in a heavy bottomed saucepan.  
Stir in the milk and sugar and bring to the boil.   
Then lower the heat and simmer for about 30 minutes or until you get a rich, creamy texture.  
Puree the beetroot and cream together. Stir in the beetroot cream puree to the pot.
Add the rosewater or rose syrup.  
Simmer for a 15 minutes of so for the flavours to infuse and thicken.
Serve garnished with pomegranate seeds. 

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