My problem has always been the amount of time it takes to make. I also didn't want to have to use a half gallon of milk to make it. Once I get the craving for rice pudding I want it now, not in 2 hours. This recipe takes a total of 40 minutes, and that includes the time to cook the rice. I usually just use leftover rice so that cuts the time down to 20 minutes.
Typical rice pudding calls for regular white rice. I have used Basmati and Jasmine to make this recipe. I think using these fragrant rices really adds to the sweetness and flavor of the pudding. The medium and long grain rices will also give a creamier pudding because of the starch content. I've also seen recipes that use Spanish yellow rice along with Spanish seasonings to make Cuban Arroz con Leche. I plan to try it with brown rice as well but I think I'll need to make a few adjustments for sweetness and texture. I'll update if I ever get around to trying it out.
Creamy Non-Dairy Rice Pudding
3/4 Cups Uncooked Rice (or 1 1/2 Cups Cooked Rice)
1 1/2 Cups Water
2 Cups Unsweetened, Unflavored, Soy Milk (you could also use vanilla soy/almond milk for more flavor and sweetness)
2/3 Cups Sugar
1/4 Teaspoon Salt
1 Large Egg, Beaten
1 Tablespoon Margarine
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
1 Teaspoon Nutmeg
Optional: 2/3 Cup Raisins (some people like to soak the raisins in rum prior to adding)
If you are using leftover rice, skip steps 1 & 2.
Serve the pudding warm. If you choose to serve the pudding cold, you will have to add about 1/2 cup more milk since the pudding thickens as it cools.
- Boil the water in a sauce pan.
- Add the rice to the boiling water and cook for 20 minutes, until all the water is absorbed.
- Add the sugar, salt, and 1 1/2 cups milk to the rice.
- Cook over medium heat until thick and creamy, about 15 minutes.
- In a small bowl, beat the egg with 1/2 cup milk.
- Add the egg/milk to the rice pudding.
- Add the raisins.
- Cook for 2 minutes, stirring constantly.
- Remove from heat and add the margarine, vanilla, cinnamon, and nutmeg.
Yields: 6 servings
Quick, easy, and yummy. This recipe even won over Vince, who was convinced that rice pudding was a bland and flavorless glob.