Rice n Spice Pudding

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This spiced rice pudding is a delicious twist on the traditional from Vegetarian Times Magazine.

Special Diet Notes: Spiced Rice Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Spiced Rice Pudding
 
Author:
Serves: 6
Ingredients
  • ⅓ cup golden raisins
  • ¾ cup spring or filtered water
  • 1 cup uncooked Arborio rice
  • 3 cups dairy-free milk beverage
  • 3-inch piece cinnamon stick
  • 6-inch strip orange rind
  • ½ teaspoon sea salt
  • Bouquet garni: 3 cardamom pods, 3 whole cloves and 1 sprig fresh mint tied in cheesecloth
  • ¼ cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon grated nutmeg
  • ½ cup unsweetened, toasted coconut, reserve 2 tsp. for garnish
Instructions
  1. Soak raisins in ¾ cup water until plump, about 20 minutes; drain and set aside.
  2. In medium saucepan, combine rice with 1½ cups almond milk, cinnamon stick, orange rind, salt and bouquet garni. Cover and bring to a gentle boil.
  3. Reduce heat and simmer, stirring occasionally, until most of the almond milk is absorbed, about 15 minutes.
  4. Add remaining almond milk and return to a simmer.
  5. Cover and cook, stirring occasionally, 15 minutes. (At this point the rice should be creamy and most of the liquid absorbed.)
  6. Remove from heat, discard orange rind, cinnamon stick and bouquet garni.
  7. Stir in plumped raisins, maple syrup, vanilla extract, cinnamon, nutmeg and coconut.
  8. Spoon into serving cups and garnish with a sprinkle of coconut.
 

 

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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