Have you ever over estimated how much rice you'll need for a meal and ended up with leftovers? I did this last night and rather than waste 2 cups of cooked rice, I decided to try making my own dairy free rice pudding. My kids love rice, and they love pudding, so I thought "why not?" Plus my in-laws had unexpectedly stayed for lunch since their car died in our driveway so I decided to make it for them too.
I searched online through several sites for a good recipe, but I didn't find what I was looking for. So I decided I would just combine 2 methods and see what happened. The results were actually quite good!
It was super simple and didn't take very long at all.
2 cups cooked rice
2 cups vanilla soy milk
pinch of salt
1/3 cup demerara sugar
2 eggs, beaten
1-2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
My Method: I combine the stove top method with the oven method.
Preheat oven to 350 degrees.
Add 2 cups cooked, leftover rice to a pan.
Add 2 cups Vanilla Soy Milk.
Add 1/3 cup demerara sugar
Add pinch of salt
Cook on medium low heat until the rice softens, stirring often.
Spray casserole dish with olive oil cooking spray
Once rice is softened and sugar is dissolved, remove from heat and pour into casserole dish.
Add beaten eggs, cinnamon, nutmeg, vanilla, and raisins. Stir well so all ingredients mix in completely.
Put in oven for 30 minutes. After 30 minutes, stir.
Cook for 10 minutes more, or less. Do not let it get too dry. If all the liquid dries up, add a splash of soy milk when you remove it from the oven.
I've never thought rice pudding was an attractive dish, but it sure is tasty on a cold day!
When asked if I should make it again, I got a unanimous "Yes" from my family.
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