Rice pudding is a dish that can be enjoyed at any meal, although it's usually thought of as a dessert. It has long been regarded as high in nutrition and easily digested by most people, even those with digestive problems. Traditionally made with water or milk, rice pudding can also be made with soy milk. This recipe yields approximately two servings of rice pudding, each containing 5 g of fiber and 9 g of protein. This is a wonderful dish for vegans and vegetarians, although anyone would benefit from its nutritive properties.
Things You'll Need
- Instant brown rice Vanilla soy milk Salt Ground cinnamon Ground nutmeg Medium saucepan Large egg Vanilla Shredded coconut Maple syrup Serving bowls Star fruit (optional) Brown sugar (optional)
Combine ½ cup instant brown rice, 1 cup of vanilla soy milk, 1/8 tsp. each salt, ground cinnamon and ground nutmeg, and 2 tbsp. raisins in a medium sized saucepan.
Place the pan on the stove over medium-high heat and bring the mixture to a rolling boil while stirring constantly. Reduce the heat to medium-low and simmer the rice pudding for 5 minutes, stirring occasionally, or until the rice is fluffy.
Remove the pan from the heat. Add one large egg to the pudding, stirring constantly to prevent the egg from solidifying. Continue stirring until the mixture is thick.
Add ¼ tsp. vanilla, 2 tbsp. shredded coconut and 1 tbsp. maple syrup to the rice pudding. Stir well to combine and then divide the mixture between two small serving bowls.
Garnish the rice pudding with a slice of star fruit, ground cinnamon and a sprinkle of brown sugar, if desired. Serve immediately or chill in the refrigerator for 2 hours and serve cold.
Tips & Warnings
- White rice may be used in place of brown rice, if necessary, but the fiber and protein content of the dish will be lower. For a vegan rice pudding, use 1 tbsp. egg replacement mixed with 1 tbsp. water in place of the large egg.
- Photo Credit http://www.flickr.com/photos/kimberlykv/2858139997/
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