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Rice Pudding

What you need: 

3 cups vanilla soymilk
1/2 cup long-grain white rice
1/4 teaspoon salt
1 tablespoon vegan soy butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup sugar

What you do: 

1) In a medium saucepan over high heat, bring soymilk to a boil, stirring constantly (about 5 minutes).
2) Add the rice, salt, butter, cinnamon, nutmeg, and sugar and stir to combine. Reduce the heat to low and cover.
3) Cook, covered, for about 45 minutes or until all the liquid has been absorbed. Lift the lid and stir every 15 minutes, covering again tightly each time you remove the lid.
4) After all the liquid has been absorbed, remover the pudding from the heat. Cool to warm, and then serve or place in the refrigerator or chill for at least 2 hours before serving.

Preparation Time: 
Prep. time: 5 mins (plus time to chill if desired); Cook time: 50 minute
Cooking Time: 
Servings: 
6
Recipe Category: 

SO HOW'D IT GO?

Ok, so I'm not going to rate this because mine was a complete disaster, BUT I think it was mainly because I used wild rice...freakish huh?! At first I was just using brown rice (which is probably weird enough), but then I added some wild rice. 1. It took like 7 billion hours to cook and then it was still quite chewy 2. it was a bit too sweet 3. it made my stomach hurt..So..maybe like 9 years down the road, I'll try to make rice pudding with white rice..
:smooth:

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This recipe is absolutely delicious. Even after keeping it in the fridge for a few days it kept a great texture- just like one you would buy in a store. I made a few changes though...I used brown rice and vanilla hemp milk instead of soy, and about half as much sugar. I ended up eating it as a dessert and as a wonderful oatmeal substitute in the morning!

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Excellent Recipe. My husband is a huge fan of rice pudding and he thought this was really tasty.  The only change I made was adding some additional soymilk after cooking to get it to the consistency he likes.

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