I’m a pudding person, through and through (although I’m also a pie, cake and cookie person too!). Let me just say that rice pudding is no exception. This go-to recipe of mine is from Vegan Diner, and although it’s absolutely delicious as is, I also sometimes use it as a blueprint, changing the flavor depending on my mood. Sometimes it’s vanilla all the way, with a sprinkle of cinnamon on top. Other times it’s chai spice or pumpkin or almond. I love the versatility. It really is endless. Oh, and although I usually use soymilk, this morning I decided to try it with So Delicious Coconut Milk Beverage (from Turtle Mountain). It was awesome!
Here’s my basic rice pudding recipe, just in case you’re in the mood.
Old Fashioned Rice Pudding
Recipe adapted from Vegan Diner
Makes 4 to 6 servings
2 cups water
1 cup medium grain white rice (such as Cal Rose or sushi rice)
1-1/2 to 2 cups non-dairy milk
1/2 cup sugar
1 tsp vanilla extract or paste
Ground cinnamon or nutmeg
1. In a saucepan over medium heat, combine water and rice and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove saucepan from heat and let sit, covered, for 5 minutes.
2. Add milk and sugar to cooked rice, stirring well. Return saucepan to stove. Cook over medium heat, stirring continuously, for 15 to 20 minutes or until very thick and creamy. If pudding is too thick, thin with a little more milk until desired consistency. Remove from heat and stir in vanilla extract or paste. Let rice pudding cool slightly before serving. If desired, sprinkle with ground cinnamon before serving.
Recipe adapted from VEGAN DINER, by Julie Hasson, 2011, Running Press
Pudding Variations:
Almond, Add 1/2 to 1 tsp almond extract in place of the vanilla
Raisin: Simply toss in a handful of raisins when first cooking the rice. This will plump them up nicely (or add in with the “milk”)
Cherry: Toss in a handful of plump dried pitted cherries
Pumpkin: Stir in a little canned pumpkin puree with the “milk”. You’ll want to add pumpkin pie spice too, or ground cinnamon, allspice and nutmeg to taste.
Chai Spice: Substitute unsweetened brewed chai tea as part of the “milk” -maybe 1/2 cup or so (or to taste). You can also add some additional ground spices for extra flavor
Ginger: Stir a handful of finely chopped candied ginger in at the end of cooking (maybe a 1/4 cup or so)
P.S. Can you spot the Fiestaware?
I made this last night with So Delicious coconut milk, and it was super creamy! Your recipe brought back cherished memories of the rice pudding I loved eating at our neighborhood diner (go figure!) in New York City when I was growing up. I love the turquoise cup, too!
Thanks Gail!
This is how all rice pudding should be made. Although I can never find it in any store or market stateside, rice pudding in Puerto Rico is always made with fresh coconut milk (and not cow’s milk). They are worlds apart in terms of taste!
I agree with you Oscar!
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I hope you like it Pat. All of my recipes are dairy free, so hope this helps. You’re a good grandma!
Hallelujah! I’ve been trying to get the proportions right (and not use egg), but never managed too.
Love the turquoise cup. I have it in cobalt blue. 🙂
Thanks Carolyn! I used to have a cobalt blue Kitchen Aid mixer. I love blue!
Oh yum! I can’t wait to try this recipe! Thanks, Julie!
It was great seeing you Saturday Amanda! Hope you like the pudding.
I used to love rice pudding as a kid. I might just have to make some of this!
Thanks Isobelle. I hope you like it!
I just made this with coconut milk and nutmeg. Heaven.
I think this is the recipe I’ve been searching for!! One question. Non dairy milk? I don’t think my grandma would have used coconut milk. What other mil would use suggest?
Soy or almond milk would work well too Theresa.