I woke up this morning and it was raining and cold. I thought rice pudding would be so great right now!!! This is a Vegan recipe that I KNOW your non-vegan family and friends will love. I am also cutting down on sugar intake in the house in general so I have been experimenting with other types of Natural Sweeteners. This is a great recipe for you momma's who don't like to feed their kids white sugar. Now... when you make this make sure you have the time to sit with it so you will burn it. Bring the phones to you and hang a "Do Not Disturb" Sign on your bum!!!
1 Cup Arborio Rice (Risotto Rice)
2 Cups Soy Milk (plain or vanilla will do, I used vanilla)
1 1/2 Cups Water
1/4 cup Maple Syrup (Real Maple Syrup, not pancake syrup) OR 1/4 Cup of Sugar
1 Tablespoon Vegan Butter
1 Tablespoon Vanilla
1 Teaspoon Cinnamon
First measure and rinse your rice until water runs clear and set aside...
Next in a Medium size saucepan combine remaining ingredients and heat until just before boiling.
Add the rice and keeping at a soft rolling boil stir in a figure 8 for about 30-35 minutes.... You cannot stop stirring, it should never boil over!!! You stir continuously for a couple reasons.... 1. Keeps the pudding from sticking, 2. Stirring the rice this way will bring out all the starch in the rice which is what will make this rice so rich and creamy.... seeing as we are not using and cream or eggs we need all the help we can get! Test the rice after about 20-25 minutes if it is soft and fully cooked you are done. Your result will be this rich, gooey, sweet rice pudding that you can have warm, or place in dessert cups (I like using Martini glasses) and chill in fridge. Oh.... and before I forget... if you are in a Chocolate kind of mood, you can add 1/2 cup of carob chips (or semi sweet chocolate chips) and make it a chocolate rice pudding.... I hope you like this as much as my kids and I do!
Makes approx 4-5 servings