June 29, 2010
The bagel shop by my apartment recently started carrying rice pudding. I'm social with the owner so I asked him about the new addition to their deli counter. He said "people love rice pudding when it's hot outside." Puzzled, and a bit surprised, I replied, "Really, creamy food in HOT weather? I'd peg rice pudding for more of a fall food..." The owner smiled and said, "Have you never eaten ice cream on a hot day?" Point taken.
Of course the rice pudding he was selling wasn't vegan -- so I scurried home to make my own recipe. And you know what? He's right. Rice pudding is a delicious treat on a hot summer day.
Rich and creamy; this rice pudding is just as good for you as it is delicious!
⅓ cup brown rice, uncooked
2 cups plant-based milk
⅓ cup raisins
2 tbsp cornstarch
a dash of cinnamon
a dash of pure maple syrup (optional)
Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.