Dairy-Free Rice Pudding
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3/4 cup medium grain rice or short grain rice
1 1/2 cups water
1/4 teaspoon salt
2 cups soy milk
1/2 cup sugar
1/2 teaspoon vanilla
1 egg, beaten
1 teaspoon margarine
1 pinch cinnamon
pinch nutmeg

Preparation

1 In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice, salt and stir. 2 Simmer covered until water has been absorbed (approximately 15 minutes). 3 In another sauce pan, stir in 1 1/2 cups of the soy milk, sugar, and cooked rice; cook over medium heat 4 Stir constantly until thick and creamy, for 15 to 20 minutes. 5 Combine 1/2 cup soy milk, and beaten egg, then add to saucepan. Cook 2 minutes more, stirring constantly 6 Remove from heat, Add in margarine, and vanilla. Serve warm.

About


Season with a pinch of nutmeg or cinnamon. Makes a great dessert for those allergic to dairy; substitute egg replacer for the egg to make this vegan.

Comments:
Teresa Trimm

Trying this now...would point out that there is a discrepancy of 2 cups of milk and nothing to do with them!!!