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Easy Rice Pudding

What you need: 

3 cups cooked white rice
3 cups regular nondairy milk (I use soy)
2/3 cup sugar
2 tablespoons margarine (such as Willow Run)
1 teaspoon vanilla extract
ground cinnamon, to garnish

What you do: 

1. Combine rice, milk, sugar, margarine and vanilla in a medium-sized sauce pan and bring to a boil.
2. Reduce to a simmer, stirring often for about 25 minutes until liquid is absorbed and pudding has thickened.
3. Serve in dessert cups and sprinkle with cinnamon. Tastes great room temperature or chilled.

Preparation Time: 
25 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

I made this today having a vague memory that I read somewhere that you can cook already-cooked rice in soymilk to make rice pudding (my mom always started with dry short-grain rice but it takes longer).

I didn't actually make it off of this recipe but put in essentially the same ingredients.

I used 1 cup dry brown rice cooked the night before (I don't know how much that made when it was cooked)
Maybe 2 or 3 cups soymilk (I added more whenever it got thick)
2 tbsp canola oil
1/2 tsp cinnamon (though you can't go wrong with more)
1 tbsp raw sugar

I added the cinnamon, oil, and sugar about 10 minutes into cooking. I have to agree, this is good hot, warm, roomtemp., and chilled (maybe it'd even be good frozen  :P)
Great way to use up leftover rice or satisfy a sweet tooth.
Oh, and the more you stir, the creamier it gets, especially if you use short grain rice.

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