Cozy Fall Rice Pudding!
How can you not love rice pudding? It's warm. It's comforting. It's spiced. And so versatile. Yes, it takes a bit of love and time when making it, but it is so worth the wait.
Roz has childhood memories with rice pudding and just had to veganize one of her favourite desserts to share with you guys.
You can use your preferred type of rice, but Roz recommends a short grain rice, you can use your favourite plant based milk and you can add as much or as little spices you like. And! If you don't like raisins, don't add them. But we do so deal with it! This is just an amazing base to vegan rice pudding.
We are hear to teach you and show you, that you can still eat your favourite foods and desserts and never have any excuses to Not go vegan.
To watch Roz make it, click here!
You will need:
3/4 cup White, Short Grain Rice- Parboiled
1 1/2 cups of Water
2 cups Plant Based Milk, we used Almond Milk
1/3 cup Coconut Sugar
1/4 tsp. Salt
1/2 tsp. Vanilla
1/2 cup Raisins
Pinch of Cinnamon and Nutmeg
In a sauce pan, mix water, rice and salt. Bring to a boil.
Once rice has been brought to a boil, place lid on pot and turn heat down to a minimum and cook for 20 minutes.
Once the 20 minutes are over, carefully lift led to check that ALL water has cooked away. If not, cook till water is gone in 5 minute intervals.
Add plant based milk and bring back to a boil.
Once brought back to boil, turn down to a simmer and stir rice for 10 minutes.
Add coconut sugar, vanilla and cinnamon.
Stir for another 5-10 minutes. Essentially you are looking for the rice and liquid to thicken and come together.
Add the raisins, cover with the lid, turn heat to a minimum and cook for another 5 minutes.
Turn heat off and stir for one minute.
Place in serving dish and sprinkle nutmeg.
You can eat it from the stove like we did 'cause we love it warm and were too impatient to wait. Or! You can place it in the fridge to cool and eat cold. Do what ever your heart desires.
Enjoy!!