Rice Pudding (Vegan)
I’ve been meaning to try out this recipe for several months now. Tonight, I put off making cupcakes (an obsession of mine) and made rice pudding instead.
One of my fondest memories growing-up was hanging out with my grandma who was an expert in the kitchen. She could bake and cook something that in today’s world seems to be a dying art. She had so many great recipes and her food was old-fashioned comfort food.
As I was searching for recipes, I wanted something to bring back the memory of sitting at Grandma’s wooden table. I wanted to smell the old musty house. I wanted to go back in time when my feet didn’t touch floor when I sat in a chair and when pigtails would look normal.
I went searching for rice pudding. I wanted a simple pudding (because that’s how grandma made it) and one that I could alter to be safe for the whole family.
Here is what I found:
4 Cups Coconut Milk (If sweetened decrease sugar by 1/4)
2 Cups Water
1 Cup Calrose, Short Grain Rice
1 Cup Sugar
1 Teaspoon Vanilla
1. In a pot, combine the milk and water and bring to a boil.
2. Rinse the rice and add it to the milk and water mixture.
3. Reduce the heat, stirring frequently until the rice is thoroughly cooked and the mixture has thickened. It should be thickened to a thick porridge consistency. It is important to keep stirring in order to prevent the mixture from clumping or sticking to the bottom of the pot.
4. Add sugar and vanilla. Mix thoroughly, remove from the heat and immediately pour into individual cups or one large bowl.
Sprinkle the surface with chopped pistachios or cinnamon.
Give it try, I think you’ll be pleased.
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