This recipe was a request. A friend of mine, after hearing a lot of talk about rice pudding, gave me a call and asked if I could come up with a vegan version. I don’t usually make rice pudding. My kids aren’t that into dried fruit, and it just seems wrong to make it with using raisins.
As a vegan, I find myself eating a lot of rice. I like using whole grain rice, but I went with white rice this time. I figured that I was already fighting the kids with raisins, to use brown rice would just add insult to injury. Brown rice has a nuttier flavor, and can work in this recipe too.
- Prep Time: 20 minutes
I love warm desserts. This is a nice, sweet treat.
- water - 2 cups
- rice - 1 cup
- almond milk - 1 1/2 cups (you can also use soy milk)
- raisins - 1/3 cup
- agave syrup - 1/2 cup
- vanilla - 1 teaspoon
- cinnamon - 1 teaspoom
- salt - 1/2 teaspoon
- Boil rice in water until cooked.
- In the same pot, over medium heat, add the rest of the ingredients.
- Stir until the milk is absorbed.
- Spoon into server dishes and serve.
You can serve this dish hot or cold. I like hot. There’s something about warm, mushy raisins that just speaks to me.
I like using almond milk instead of soy milk for this. It’s much richer than soy milk. If you can’t find it in your local store, it’s also easy to make. I’m starting to get “passover on the brain” and this is something that all Ashkenazim can eat over the holiday (the milk, not the pudding). Here’s the recipe:
1/3 c. blanched almonds
2 c. water
Put almonds and water in a blender and process until liquidy.
Strain mixture through cheese cloth.
That’s it. If you want to make vanilla almond milk, add 1/2 tsp. vanilla to the mixture. Almonds are cool. They are naturally loaded with calcium. And the are very yummy too!
I’m still a little nervous about my first passover as a vegan. Do you have any suggestions on things to make that don’t have wheat, legumes, rice or soy? I’d love to hear about them!