Dairy-free rice pudding

1 Servings

Ingredients

Quantity Ingredient
1 cup Cooked rice (basamati is yummy!)
2 cups Almond mylk (or plain rice milk)
1 tablespoon Cashew butter or other nut butter
2 Eggs
½ cup Sugar
½ teaspoon Vanilla
¼ cup Raisins; plumped
Sprinkle cinnamon

Directions

>From the rfcj newsgroup ...

Here's a version in which I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste: simmer the rice and "milk" together for 5-10 minutes. Add the nut butter.

In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes.

note: Almond Mylk is a rice and almond "milk", my favorite milk substitute (not good eonugh to drink straight or on cereal though, IMO) From: robyn@... (Robyn Kozierok) Posted to JEWISH-FOOD digest V97 #229 by jefffree@... on Aug 10, 1997

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