Rice Pudding Recipe
Quick easy naturally gluten free dessert (or breakfast) recipe.
Rice pudding is one of those classic comfort foods you can't live without, and can eat anytime - breakfast, dessert or supper. Children of all ages love it.
This rice pudding can be either a vegan dessert or lacto-vegetarian dessert recipe. It's minimally sweetened, with no added fat, plus it has protein, and complex carbs for energy.
What more could you want out of life?
Total prep & cook time: 30 min
4 Servings
Nutrition Data Per Serving: 269 Cal, 7g Fat, 85mg Sodium, 48g Carb, 2g Fiber, 25g Sugars, 5g Protein, low cholesterol, good source Riboflavin & Manganese, Estimated Glycemic Load 26
Ingredients
- 1 1/2 cup cooked rice (any kind, brown or white)
- 4 cups dairy or almond milk
- 1/4 cup blanched almonds (approximately 20 almonds)
- 1/4 cup raisins
- 1/4 cup currants
- 2 - 4 Tbsp unbleached organic cane sugar or maple syrup. Substitute stevia if desired.
- 6 whole green cardamom pods
- 2 inch piece cinnamon stick
- 1 tsp vanilla extract OR 1 whole vanilla bean
Directions:
- Blanche almonds: Add to boiling water. Turn off heat and let sit for 1 minute. Drain and add cold water until almonds are cool. Slip off the skins
- Blend blanched almonds with 1/2 cup of the milk until smooth
- Combine all ingredients in a 6 quart saucepan
- For a thicker pudding, start with 3 cups of milk and add more as needed. Remember it will thicken up as it cools.
- Bring rice pudding ingredients to a boil, then reduce heat to simmer.
- Mash any lumps out of the rice with a spatula or wooden spoon
- Cover and cook rice pudding for 20 minutes, stirring occasionally, until the rice pudding has thickened to desired consistency
- Rice pudding will thicken more as it cools, so don't overcook it
Remove cardamom pods & vanilla bean before serving. Serve warm or chilled. Store covered in the refrigerator.
Nut Allergy Version of the Rice Pudding Recipe: We've used almond milk for vegan rice pudding, but you could also use rice milk. Add 1/4 cup powdered tapioca instead of ground almonds.
Rice pudding is ideal to take along to a pot luck, work, or school, serve to guests, for a family dessert, breakfast or snack. It's a great way to use up left-over rice, and multiplies beautifully.
On the off chance that you have some left over, rice pudding keeps well in the fridge.
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