Recipe: Vegan rice pudding
My house smells so so incredibly delicious right now from the rice pudding that was cooking for two hours in my oven and is now cooling. DELICIOUS.
I grew up loving rice pudding. This is the only dessert my mom really ever prepared, as I got older and moved out, she hardly made it. Once I became vegan there was no more rice pudding (she always made it spanish style with condensed milk), it was pretty sad. I made it today for my first time. This version was so incredibly easy, not that bad for you, and vegan 🙂
I used the recipe from Mark Bittman’s: How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food except of course I didn’t follow it exactly… I never do. Though thats the great thing about this book.. its more of a reference point on basics where you add or subtract from there. It’s a great go to book for just about every ingredient imaginable.
Mix (in an oven safe casserole) :
– 1/3 cup rice
– 4 cups nut milk (I used 1.5 cup coconut milk, 2.5 cups almond)
– pinch of salt
– 1/4 to a 1/3 cup sugar
– 2 cinnamon sticks (I used ceylon cinnamon sticks)
Place is a preheated 325 degree oven. Stir every 30 minutes for 2 hours. Then check ever 10 after that. I didn’t need to leave it in longer than 2 hours. It thickens a lot as it cools. And ta-da! It’s done and delicious!
The best part of this rice pudding is sharing it with my mom who is on a plane on her way here now! I haven’t seen her in 6 months. Crap, that’s a long time. I can’t wait!
PS. I went out last night for the first time in about a month. It was nice to get out and its hard to believe my due date is 11 days away. Eek.