Super Versatile Rice Pudding
1 part cooked rice
1 part non-dairy milk (I've used Coconut and Almond Milk before)
Vanilla (1 teaspoon for every 2 cups of rice used)
Liquid sweetener of your choice (1 tablespoon for every 2 cups of rice used, or to taste)
Other spices you happen to like in sweets (cinnamon, nutmeg, maybe cocoa!), optional
1) In a saucepan, add your non-dairy milk. Bring to a boil, and then add the cooked rice and stir for a couple seconds. Turn the heat down to medium, and let it simmer until it thickens, about 15 to 30 minutes, depends on how thick you like your pudding. Stir occasionally.
2) Once it is thick enough, remove from heat and stir in your liquid sweetener and the vanilla. Also, whatever spices you think would taste great should be added about now.
Eat warm, or chill to eat later as breakfast or a snack. This recipe can be modified to suit you and whatever you have on hand!
Source of recipe: I wanted some rice pudding, and I browsed through a ton of different recipes, but then realized a pattern, it was just boiling milk and adding rice, then waiting and stirring. So I came up with this simple and easy-to-modify recipe!
SO HOW'D IT GO?
Oh man. This is a fantastic base, especially since it doesn't call for any egg-replacers. Here's what I did:
-Brought to a boil 2.5 cups of Vanilla Soy milk with 3 teaspoons of brown sugar, stirring frequently
-Added 2.5 cups of cooked basmati rice, stirred frequently as it boiled & thickened. Also added 1/2 cup of sweetened coconut
-Added 1 teaspoon of cornstarch to help thicken it
-Added 1 additional tablespoon of brown sugar
-Added dashes of cinnamon & ginger
It is delicious!!
:)