Rice Pudding (Vegan) Recipe from the kitchen of Shari-Beth Goldman
Ingredients:
Directions:
1/3 cup white basmati rice 2/3 cup water 1 13 1/2 oz can light coconut milk ¾ cup vanilla almond or other non-dairy milk 1/3 cup unbleached cane sugar ¼ tsp ground cardamom ¼ tsp sea salt ¼ cup raisins or other dried fruit (optional)
Put the rice in a deep, large saucepan. Add the water and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook until the rice is tender and the water is absorbed (10-15 minutes). Remove from the heat and let rest, covered, for 5-10 minutes. Add the coconut milk, almond milk, sugar, cardamom, and a salt and whisk to combine and break up any clumps of cardamom. Bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring frequently, until the mixture is thick, 25-30 minutes. Adjust the heat as necessary to maintain a gentle simmer, and stir more frequently toward the end when the pudding has begun to thicken. Remove from the heat and stir in the dried fruit (if using). Spoon evenly into 4 small custard cups. Serve warm or chill thoroughly before serving.
Desserts
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