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Rice Pudding

What you need: 

2 cups rice milk
2 cups cooked rice
fresh ginger root or ground ginger (to taste)
cinnamon, nutmeg, mace, allspice, ground clove (all to taste)
1/4 cup brown sugar or to taste
1 tablespoon corn starch

What you do: 

Boil the rice in 2 1/2 cups water and set aside to let the rice absorb the water. Once the water is absorbed, add the rice milk to the rice and return to the stove on medium heat. Once the mixture reaches a boil, add the cornstarch, brown vegan sugar and spices. Lower the heat and simmer until the pudding thickens.
The pudding is good hot or cold and tastes really good when you're sick, especially with some tea.

Preparation Time: 
about 30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I made this with Pumpkin Silk to give it a little bit of a pumpkin flavor. I also added a little nutmeg, cinnamon, allspice, and ground ginger. It was quite runny, so I had to add a bit more cornstarch to thicken it up. In the end it came out great! Very yummy!

What part of the country do they sell Pumpkin Silk in?  I can get Silk Nog which is to die for, but I'm curious to try Pumpkin!!  I've never heard of that one.

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I made this with Pumpkin Silk to give it a little bit of a pumpkin flavor. I also added a little nutmeg, cinnamon, allspice, and ground ginger. It was quite runny, so I had to add a bit more cornstarch to thicken it up. In the end it came out great! Very yummy!

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i was a little hesitant to try this given the more recent reviews/mixed results. mine turned out well so i will tell you exactly what i did. i used unsweetened soymilk (homemade) and long grain brown rice. i cooked a lot of rice for dinner and used two cups of it for this pudding. i packed it into a glass measuring cup (not super hard but so it was snug!). i added 1/2 loosely packed brown sugar (to account for the unsweetened soymilk) and about 1/2 tb fresh grated ginger. i tossed all of this into a pot with 2 or so TB of cornstarch and turned the heat on. it still seemed a little runny so i made a water/cornstarch slurry and added about 1 more TB. once it thickened, it still seemed a little runny but i put it in the fridge. once in the fridge, it thickened up a lot more and had the consistency you see in the picture!

it tastes really good-- i'll likely make this again. i love how it is whole grain goodness in a pudding! next time i'll add cinnamon to it. i garnished it in the picture with some coconut creme (from a can of coconut milk i used to make a curry) and some cinnamon.

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ok, so I made the pudding using cooked rice and something is wrong with the recipe.  I used cooked rice and I ended up needing 3 cups (instead of 2) of it with the 2 cups of soymilk.  I did not add 2 1/2 cups of water as the recipe called for.  I can only assume original poster meant uncooked rice in the beginning

It ended up being ok once i added the extra cup of rice though

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Can someone please clarify the liquid issue, I am confused as well.  4 cups of liquid to already cooked rice does sound like a lot.  Thanks

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can someone clarify something for me?  the ingredients list 2 cups of cooked rice.  in the directions it says to bring 2 1/2 cups of water to a boil and then add the rice.  so i'm assuming that means add in the already cooked rice into 2 1/2 cups of water.  it just seems like a lot of liquid b/c then the rice milk is added later. am i misreading something? help

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