rice pudding recipe

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Rum Raisin Rice Pudding (vegan)

 

3/4 c. raisins

2 T dark rum

3/4 c. white basmati rice

½ t salt

5 c Silk Creamer, Plain

½ c sugar

4 ½ t Ener-G Egg Replacer

6 T water

1 ½ t vanilla

 

1) Combine raisins and rum in a small bowl set aside.

2) Combine the rice and salt with 1 ½ c. water in a medium

heavy-bottomed stainless steel saucepan. Bring to a boil, stir once,

and simmer, covered, on the lowest heat for 8-9 minutes, until most

of the water is absorbed. (If your stove is very hot, pull the pan

half off the burner.)

3) Stir in 4 c of Silk Creamer and sugar and bring to a boil.

Cook uncovered on a low boil 25 minutes, until the rice is very

soft. Stir often, particularly towards the end.

4) Mix Ener-G Egg Replacer and 6 T water thoroughly while rice

is cooking. Set Aside.

5) Slowly stir in the Ener-G mix and continue to cook for 1

minute. Off the heat, add the remaining cup of Silk Creamer,

vanilla, and the raisins with any remaining rum. Stir well.

6) Pour into a bowl, and place a piece of plastic wrap directly

on top of the pudding to prevent a skin from forming. Chill.

 

Makes 6-8 servings.