Warning: THIS PUDDING IS HABIT-FORMING!
I was given a big bag of arborio rice with the suggestion to try pudding. I was all for it since it furthered my search for more rice-versatility. This delicious creation can serve as a snack, full breakfast or a small dessert. A little rice goes a long way…
Arborio rice is pricey. I think the bag we were given was 8 dollars. I used it here because it is short-grained. There’s no reason you can’t use long-grained, cheaper rice for this. The only difference would be the final pudding texture. Shorter grains make for a smoother, more pebbly mouth-feel.
UPDATE: I am eating my words. I saw a small, off-brand package of arborio at the store for 2 bucks. The bag we had was a high-end producer, and it was organic. So this is a cheap dish, after all!
Note: this is not a yellow, custardy “Cozy Shack”-type rice pudding. That doesn’t mean it’s not delicious, just not what I expected.
Second note: I am going to do this again with raisins!
- 1 cup arborio rice, (you can use brown if you avoid white rice)
- 1 Tbs earth balance
- 1 tsp salt
- 1 1/2 cup soymilk (you can use coconut milk for a creamier taste, but you will taste the coconut.)
- 1/3 cup maple syrup
- 1 Tbs brown sugar
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- Cook the rice in water first according to package directions with the butter and salt
- Once rice is cooked, add the soymilk, stir well.
- Bring to a boil over high heat
- Once boiled, turn heat down to medium and stir constantly, uncovered, until milk is absorbed.
- Add vanilla extract, cinnamon, maple syrup and brown sugar, stir well.
- Cover with lid and allow to sit for 10 minutes.
- Serve warm or chill in fridge for cold version.
Rice pudding is forgiving, so you can always add more milk and cook it longer if you’d like it to be chewier.
Lastly, I’d like to mention that I was excited to see a link for Annie’s recipe from AnUnrefinedVegan for slow-cooker rice pudding on the first page of a google search. Though I didn’t have the ingredients or slow-cooker to make her recipe, I am dying to try it.