Creamy Dreamy Rice Pudding (Non-Dairy) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is an adaptation of my grandmother's rice pudding which I fondly remember. It is non-dairy and naturally sweetened, for my darling husband. It is a creamy dreamy warm after school treat on a cold winter day. A big favourite in my house, I know you'll love it as much as we do. Try flavoured soy beverages for a taste variation, just cut back or omit the maple syrup, vanilla and spices as required. Ingredients:
1 cup arborio rice (short grain italian rice) |
1 1/2 cups water |
3 cups unsweetened soymilk (beverage) |
1/4 cup pure maple syrup |
1 teaspoon pure vanilla extract (use a bean if you've got it) |
1 teaspoon cinnamon |
1/2 teaspoon fresh nutmeg |
Directions:
1. Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
2. Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
3. Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
4. When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
5. Ladle into serving bowls and sprinkle with cinnamon.
6. The pudding may be eaten warm or cold, and will firm up a little as it cools.
7. Store covered in the refrigerator up to two days, if it lasts that long.
8. Enjoy!
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