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