I’m finally putting my new Nikon D5100 to use. Yay!!!
Sorry (ahem)…that aside…
This is one of those dishes that is the ultimate comfort food, and yet so good for you that I’ve been able to have it (many, many times!) on my current cleanse.
I love rice pudding, but it has to be made right. I love it the way that I have had it at Indian restaurants, creamy, warm, sweet. You can of course also have it cold, so it’s a pretty versatile dessert.
I had a basic recipe in mind but, with uncanny timing, our neighbour kindly brought over some rice pudding she had been making, just as a thoughtful gesture. She is Indian and it was made the traditional Indian way, full of flavour and fragrant with spices.
When I returned the container to her, I immediately asked her secrets, which I then incorporated into my recipe to make this beauty.
This is so healthy, it can also be a breakfast of course. A nice alternative to oatmeal. Vegan, gluten-free and delicious. What more can you ask for?
Creamy (Vegan!) Rice Pudding
INGREDIENTS (easily serves 6):
1 cup rice of your choice (I used jasmine but short-grain works best)
1 tbsp Earth Balance butter
3 cups unsweetened almond milk (I used Almond Breeze)
3 tbsp maple syrup
1 tsp cardamom
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
Dash of nutmeg
Lemon juice (if needed)
1. In a saucepan, soak rice in water for 15 minutes or so.
2. Drain the rice and fry it in the butter for a few minutes.
3. Add almond milk and bring to a boil, then turn heat down to very low and leave for 1 hour.
4. Add maple syrup, cardamom, cinnamon, salt, vanilla and nutmeg. Leave to cook for another half hour. If it needs more milk you can add it here, but if you had the heat low enough it should be fine.
5. Remove from heat and taste. If it tastes too sweet add lemon juice; if not leave out and serve. You can top with flaked almonds as I did, or any other topping of choice.
Nutritional information per serving if serves 6: