HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

I Love Desserts

 

Rice Pudding Deli-Style

Serves 6-8

Rice Pudding Eggless, deli-style rice pudding may be the smoothest and creamiest rice pudding you've ever tasted. For a richer taste, increase the proportion of creamer to water. Both sushi rice and Arborio rice are excellent for rice pudding as neither gets hard upon refrigeration. I prefer sushi rice to Arborio because it bubbles up less, and is therefore easier to cook.

1 cup Japanese sushi or Arborio rice
6 cups water, divided
1-1/2-inch piece vanilla bean, split lengthwise with one end still attached
1/4 teaspoon salt
1-1/2 cups non-dairy creamer, divided (do not use soymilk)
2/3 cup sugar
3/4 cup raisins
Cinnamon and nutmeg to taste

1. Place the rice, 2 cups water, vanilla bean and salt in a 3-quart pot. Bring it to a boil over high heat. Cover, reduce the heat and simmer for 20 minutes.

2. Meanwhile, place 1-1/4 cups creamer, remaining water and sugar in another 3-quart pot, and bring to a boil over medium-high heat. Cover, reduce the heat to low and keep warm until the rice is done cooking.

3. Remove the vanilla bean, scrape the vanilla seeds into the creamer mixture and then drop the vanilla pod back into the mixture. Ladle the creamer mixture into the cooked rice, stirring gently to break up any lumps. Place the pot over medium-high heat and bring to a simmer. Simmer uncovered, for about 30 minutes, stirring occasionally. Stir in the raisins (If they are not soft and plump to begin with, add them about five 5 minutes earlier). The pudding will be thickened, but still soupy. Spoon the pudding into a 9 x 12-inch decorative glass baking dish. Press a piece of nonstick aluminum foil (nonstick side down) directly onto the rice pudding, leaving the edges loose so that excess steam can escape. Let the pudding cool briefly and then refrigerate until completely cool (about 6 hours).

4. The pudding may look unappealing when you uncover it. Don't worry! Mix in enough of the reserved creamer to create a firm pudding with just a bit of creamy sauce, or to get the texture you prefer. Grate some fresh nutmeg over the pudding and lightly sprinkle it with cinnamon. The pudding will now look yummy! For a more decorative service, spoon the pudding into individual goblets or bowls and sprinkle each serving with nutmeg and cinnamon.

Baking, Serving and Storing Tips

Rice pudding keeps for 1 week in the refrigerator.

Do not freeze.

 

Buy the Book!

 

from:
Amazing Dairy-Free Desserts
A Comprehensive Collection of Dairy-Free Desserts and Information for all Occasions
by Penny Wantuck Eisenberg
Surris Books
Trade Paperback; $24.95
ISBN: 978-09779617-9-5
Information provided by the publisher.

 

Amazing Dairy-Free Desserts

 

 

You can also try using our Search page to locate topics of interest, or recipes.

 

 

This page created September 2006


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys