Sunday, August 29, 2010

Vegan Rice Pudding

My beautiful friend Miss Jenn Glenn celebrated her birthday this week. Upon request, I made her some rice pudding. Because cake is totally overrated. We also got accidentally drunk by drinking a bottle of cheap wine between the two of us at a delicious Thai BYOB, but that's a whole 'nother tale.

Yes this rice pudding is brown. Get over it, it's delicious.
This recipe is flexible. And lazy. I "developed" this recipe myself late one night when I had leftover rice, a ridiculous craving for rice pudding, and could not wait for anything to bake. And it's a perfect vegan version of a comfort classic. Just add sweatpants.

You can change the amount easily for whatever amount of rice you have on hand. Keep the ratio of rice to milk the same, and adjust the sugar and spices to taste. Grab a friend or significant other so you don't eat it all in one sitting.
Vegan Rice Pudding

2 cups cooked rice
2 cups soy milk (rice milk will work as well)
1/4-1/2 cup brown sugar (depending on your taste)
1 tsp cinnamon
1/8 tsp nutmeg
2 tbsp soy creamer

In a medium saucepan, combine rice, milk, sugar, cinnamon and nutmeg. Mix together. Bring to a boil, and let boil for a minute or two, stirring occasionally. Reduce heat and simmer until thick. While simmering, add soy creamer and stir to combine. This will continue to thicken as it cools. This tastes best when allowed to cool completely, but I completely understand if you try to eat it off the stove. Pour some extra creamer on it to help cool it down. Makes approximately 3 cups.

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