A Yogini’s Recipes for Happiness
Here’s a basic outline of my rice pudding recipe that will easily serve a dozen hungry folks. Rebecca’s comment that follows shows a way of making a delicious vegan version.
Lowfat Rice pudding with Macintosh apple
Lowfat Rice pudding with Macintosh apple
Ingredients:
1 cup rice
(you can use any kind, brown, basmati, fancy wild, sticky white…whatever, I’ve tried most and they all seem to work with this method of long cooking)
1/2 gallon milk
(I prefer organic skim milk. In addition, you can add a can or two of evaporated milk, and/or a can or two of condensed milk, but if you don’t have any around, plain skim milk works too)
Sweetener to taste
(About one cup of homemade apple sauce works really well, if you have it; otherwise you can use honey, maple syrup, brown sugar, or another can of condensed milk. I haven’t tried agave yet in the pudding – let me know if it works for you)
Coconut
(Sometimes I use the finely shredded organic coconut, but I almost always use a can or two of nonfat coconut milk)
Currants
(I prefer to use about a half box of currants, but if I don’t have any in the house, I’ll use raisins. Sometimes I add other dried fruit: dates, apricots, papaya, even chopped dried mango bits add interest)
Walnuts
(At least one cup of chopped walnuts. Sometimes I use pistachios; In the past I have also used pecans, or hazelnuts, or any combination of nuts with good effects)
Cinnamon
(You can cook the rice with about six cinnamon sticks or add a tablespoon of ground cinnamon to the pudding as you add the milk and other ingredients.)
Directions:
1. Cook the rice using your favorite method.
2. Add the other ingredients to the rice in a large, heavy-bottom pot.
3. Cook on low for a long time (two hours or longer) until mixture thickens. It will continue to thicken as the rice absorbs the liquid even after it is done cooking.
4. Serve warm or cold. Dress it up with whipped cream or a dollop of yogurt.
I had a hankering for rice pudding the other day and wanted to try to veganize this basic recipe since it sounded yummy!
I used 2 cups plain soymilk, adding extra water to make up to the equivalent amount of liquid as 1/2 gallon milk.
I put in 1 and 1/2 cups unsweetened applesauce, but at the end it didn’t quite seem sweet enough (perhaps partly ’cause I cut down on the amount of dried fruit, and the coconut I used was unsweetened), so I added 2 T turbinado sugar.
I added raisins, coconut and chopped walnuts, and a bit of ground cloves, cardamon, and vanilla extract in addition to the cinnamon.
It was delicious!!!!
Hey R., Thanks for posting this TASTY vegan version of rice pudding.
I made a big pot using oat milk, dried cherries, raisins and enjoyed a bowl for breakfast for about a week or so.
Readers beware: Do not use whole spices such as cardamon pods and whole cloves. They are too difficult of fish out of the finished product. And while some folks don’t mind a whole mouthful of cardamon, most will find the flavor overpowers the delicious subtleties of rice pudding. Whole cinnamon peels are OK and fairly easy to rescue, though a bit ungainly to pull out. I’d only use them for family, not company
For me, this is the ultimate comfort food!