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This rice pudding recipe, which is sweetened with a touch of agave, is made protein/carb rich with both the rice and almond milk. The trick to making this rice pudding creamy is the boiling process, which pulls out the starches of the rice, helping to thicken the almond milk. As a child I used to eat a lot of baked rice puddings, but I prefer the stove-top method which seems to make a creamier rice pudding.
In a medium pot, bring cooked rice and almond milk to boil over medium heat. Allow to boil for about 8 minutes, while stirring, or until it reduces slightly. Reduce heat to a simmer, add the remaining ingredients (except for the butter and strawberries) and begin stirring until the almond milk condenses and turns creamy (8–10 minutes). The trick is to keep stirring so that the starches can come out of the rice (think risotto). Once thick and creamy, stir in the vegan butter, if using. Allow the pudding to rest for a few minutes, stir and serve with strawberries, or other fruit, if desired. Enjoy!
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