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Quick N Satisfying Rice Pudding

What you need: 

2 cups soy milk
1 cup rice
1 1/2 teaspoon vanilla (I usually add more...)
cinnamon (as much as you like)
2-3 teaspoons sweetener

What you do: 

Add the soy milk to a medium pot and heat till just boiling. Remove the pot from the heat, add in the rice, vanilla, cinnamon and sweetener. Give a quick stir, and place the lid on the pot. Leave covered as long as you would when making rice regularly (about 5 minutes).
After the rice has cooked, uncover the pot and place it over medium to low heat. Cook the rice and milk mixture till the milk becomes absorbed by the rice, and the dish thickens a bit (anywhere from 5 - 10 minutes). Viola! Eat it hot or refrigerate for later!
*After you've made the rice pudding, you can add in more cinnamon or sweetener or whatever... raisins are yummy too! Be careful when cooking this: watch your milk or it may burn! Yummy, easy... ricey!

Preparation Time: 
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If you use short-grain pudding-rice, then all you have to do is put a couple of handfuls into a medium saucepan with a little water and start to cook it, stirring, until it starts to soak up the water and what's left gets all starchy. Then add in your soymilk - and sugar if you want, but I never bother. It'll take about 20 minutes or so on the stove top. Keep it at a simmer! I do it while I'm cooking the rest of the meal, keeping an eye on it, stirring a lot, and then just turn it off and let it sit while we eat. Then there's pudding all ready for you and if you have it with a little spice, raisins and apple sauce you can kid yourself it's not too bad for you, either!
I strongly advise this type of rice if you can find it. It plumps up really well and makes a cheap and tasty dessert.
And if you want to cook it in the oven, just sling water, milk and sugar in with the dry rice and bake it for 2-3 hours until cooked. Medium-low heat (my oven's gas and can't tell the diff between gas mark 4 and incinerate.)
Happy hunting.


I would definitely not recommend EVER cooking rice in milk.  Burns easily is an understatement- I had to throw my pot away!  Definitely use rice cooked in water and then add soymilk to it later.  Also, I had to use way more soymilk here than suggested and way more sugar.  Rice doesn't cook  thoroughly on a low temperature and soymilk burns at a higher one so this just doesn't make sense; a waste of resources- use water!

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