Vegan Vanilla Rice Pudding
November 28, 2007
You will need:
1/3 cup sugar
3 tbsp cornstarch
dash salt
2 cups rice milk*
1 tsp vanilla*
1/2- 3/4 cup prepared rice
Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the rice milk, stirring constantly to avoid lumps. yes this part is important. Ask me how I know. Lumpy pudding anyone?
Cook the mixture over low heat, stirring constantly until thickened. Don’t let it boil. As it thickens up to pudding consistency pull the pot off of the heat and stir in the rice. If your rice is stuck together separate it with your fingertips while dumping it in.
Pour into little bowls and put in the refrigerator to cool. Or eat it straight out of the pot with a spoon. Whatever.
After it is cooled, garnish with cinnamon, dried diced apricots, dried cranberries, or plumped raisins.
* I used vanilla flavored rice milk, and therefore omitted the vanilla. It wasn’t quite vanilla-ey enough for me this way though and next time I will return to the real vanilla.
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