Old Fashioned Rice Pudding
Old Fashioned Rice Pudding
This creamy, comforting old-fashioned rice pudding is pure nostalgia in a bowl. It’s completely dairy-free, yet just as rich and creamy as the classic, and it comes together easily in just one pot. Enjoy it warm or chilled for a cozy dessert or a sweet, comforting breakfast. Raisins are entirely optional, so you can make it just the way you like it.
Serves 4-5
Ingredients
1 cup (200g) Arborio Rice
4 -4 1/2 cups (946ml- 1064ml) Plant Milk
1/2 cup (70g) Raisins, soaked
1/3 cup (67g) Cane Sugar
1 tsp (5ml) Vanilla
1 tsp (3g) Cinnamon
1/4 tsp Nutmeg
1/4 tsp Salt
Directions
1.In a bowl, cover the raisins with filtered water. Set aside while preparing the rice pudding.
2.In a large pot, warm 4 cups of milk and sugar over medium heat. Once the sugar dissolves, add the salt and nutmeg and whisk to combine.
3.Add the unrinsed rice and stir well. Bring to a gentle boil, then reduce the heat and cover. Cook for 30–40 minutes, stirring occasionally to prevent sticking.
4.Once the rice is tender and has absorbed most of the liquid, drain the raisins and stir them in along with the cinnamon. Cook for 5 more minutes. If the pudding becomes too thick, stir in ⅓ cup or more milk to reach your desired consistency.
5.Remove from heat. Stir in the butter and vanilla. Serve warm or chilled. Add additional milk anytime to loosen the pudding. Store in an airtight container in the refrigerator for up to 5 days.
