Creamy Dreamy Rice Pudding (Non-Dairy)

"This is an adaptation of my grandmother's rice pudding which I fondly remember. It is non-dairy and naturally sweetened, for my darling husband. It is a creamy dreamy warm after school treat on a cold winter day. A big favourite in my house, I know you'll love it as much as we do. Try flavoured soy beverages for a taste variation, just cut back or omit the maple syrup, vanilla and spices as required."
 
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Ready In:
40mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
  • Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
  • Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
  • When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
  • Ladle into serving bowls and sprinkle with cinnamon.
  • The pudding may be eaten warm or cold, and will firm up a little as it cools.
  • Store covered in the refrigerator up to two days, if it lasts that long.
  • Enjoy!

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Reviews

  1. Yummy and creamy! Also happens to be healthy and vegan! Used vanilla soy milk and Grade B maple syrup and didn't find it overly sweet. Too much nutmeg for me, next time I would omit, but that's just a personal preference. Arborio is so well-suited to rice pudding, it adds a lovely creaminess. Thanks for sharing your recipe! Made for PAC Fall 2007.
     
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RECIPE SUBMITTED BY

A former career girl, I am a stay-at-home mother of 4 who loves to cook and bake. I am a vegetarian, environmentalist, humanitarian and activist. My other interests include gardening and music.
 
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