Tuesday, December 18, 2012

(Almost) Vegan Rice Pudding

Okay, so I didn't expect this to come out so delicious.  I've made a version using low-fat milk, but a co-worker of mine is vegan and recently had dental surgery so I thought this would be a good time to make another entry. It's (almost) vegan because I forgot some vegans don't eat honey.  You can substitute all the sugar / honey for agave nectar or maple sugar or whatever other sugar you want to use.

Stacey's (Almost) Vegan Rice Pudding Ingredients
1c coconut milk, organic
2c flax seed milk
2c water
1c short grain rice
2 tsp coconut oil, organic
1/4tsp salt
1/2 tsp cardamom
2 tsp vanilla
3 tbs granulated sugar, organic
3 tbs honey

I used this rice if you were curious.



Rinse the rice a couple times in a 4 qt stockpot.  Then pour in all the other ingredients.  Originally this recipe was for 1/2 cup of rice and had less liquids, but I ended up putting a whole cup of rice and had to re-adjust.  Here's what it looks like with too much rice, half the liquids.  Please indulge me - I just got a new camera and lens and so I went a little photo crazy.

Just water...


 Water and milks...


I let this simmer with the lid off-kilter for probably about 20 minutes before I realized there wasn't enough liquid and then added more.  I let it simmer for another 15 minutes after adding additional liquids (don't worry, the recipe I documented is the final one).

Final pudding (pot view)


In a storage container to cool...


I really love rice pudding.  Just not enough to measure correctly the first time, evidently.