Stacey Makes It

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, ha...

I've been making a few rice puddings, but this is the first one that came out the way I wanted to eat it.  I know it doesn't really seem like a rice pudding (if you want it to be thick and more pudding-y, use some sort of glutinous rice like sushi rice as a replacement in this recipe - that works really well for super thick rice puddings). This recipe is actually sort of soupy. Stacey's Brown Rice Pudding Ingredients: 1/2c short grain brown rice, organic 2c whole milk, organic 1c water 1/2 tsp cardamom 2 tsp vanilla bean paste 1/4 tsp salt 1/4c peanuts (optional) 1/4c golden raisins (optional) 4-qt stockpot with tight fitting lid Put all the ingredients except for the peanuts and raisins into the stockpot and bring it to a boil with the lid off.  Once it comes to a boil, put the lid on and let it simmer over low heat for 50 minutes.  If you're going to put in the raisins and peanuts, you can do it now.  Put the lid back on and continue to let simmer an...