Saturday, June 19, 2010

Creamy Non-Dairy Rice Pudding

I love rice pudding, tapioca pudding, chocolate pudding, pistachio pudding...well, just about any kind of pudding really. I love the texture in rice and tapioca puddings. The creaminess of the custard pudding combined with the soft rice. Yum.

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.
  1. Boil the water in a sauce pan.
  2. Add the rice to the boiling water and cook for 20 minutes, until all the water is absorbed.
  3. Add the sugar, salt, and 1 1/2 cups milk to the rice.
  4. Cook over medium heat until thick and creamy, about 15 minutes.
  5. In a small bowl, beat the egg with 1/2 cup milk.
  6. Add the egg/milk to the rice pudding.
  7. Add the raisins.
  8. Cook for 2 minutes, stirring constantly.
  9. Remove from heat and add the margarine, vanilla, cinnamon, and nutmeg.
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.

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.

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