Vegan Rice Pudding

[Guest guest]

B " H

 

Someone posted a recipe for classical rice pudding on another list.

It prompted me to post this recipe for a vegan version that I think

comes out very nice.

 

You can make this recipe with basmati rice, persian brown rice, brown

rice, quinoa or millet just adjust the cooking time to suit the

product you use.

 

4 cups Vanilla Rice Milk -or- Vanilla Soy Milk

 

1 tsp. cinnamon and/or 1 tsp. of nutmeg and/or 1/2 tsp. powdered

cloves to taste

 

1 cup rice of your choice, quinoa or millet

 

Cup of dark raisins (the white ones are usually sulphured)

 

2 Tbs. nut butter (almond is good, but pricey) or tahini

 

2 Tbs. maple syrup or Silan (a molasses-like product from dates)

 

Bring soy or rice milk to a boil. Add rice, millet or quinoa. Turn

down heat and simmer for 60 minutes. Stir in raisins, nut butter and

maple syrup or silan.

 

If the result is not as thick as you might like: Crush 1-2 Tbs. of

kuzu with the back of a spoon. Mix into 2 tsp. of water and add to

the mixture. Stir while mixture is on a very low boil for a few mins.

 

This can be prepared in a crock pot.

 

Doreen