Creamy Rice Pudding
Makes 4 cups (1 L)
Use short-grain rice for this comforting pudding. Some varieties of short-grain white rice will soften to create a creamy product, whereas with medium, long-grain, or brown rice, the individual rice grains will remain more intact. Italian arborio rice is ideal. If you like, top individual servings with a sprinkle of cinnamon, Cashew Cream Topping, or Holiday Pie Topping. Leftovers make a welcome breakfast.
2 cups (500 mL) water
1 cup (250 mL) arborio rice or short-grain brown rice
2 cups (500 mL) non-dairy milk
1/2 cup (125 mL) raisins or chopped dates
1/4 cup (60 mL) maple syrup or other sweetener
1 teaspoon (5 mL) vanilla extract
1/2 teaspoon (2 mL) cinnamon
Pinch of ground cloves or nutmeg
Preheat the oven to 350°F (180°C).
Place the water and rice in a medium saucepan and bring to a boil. Lower the heat, cover, and simmer for 15 minutes if using white rice, or for 45 minutes if using brown rice, or until all the water has been absorbed.
Transfer the cooked rice to a baking pan. Add the non-dairy milk, raisins, maple syrup, vanilla, cinnamon, and cloves; stir well to combine. Bake for about 30 minutes or until all the liquid has been absorbed.
Per cup (250 mL): calories: 335, protein: 5 g, fat: 2 g, carbohydrate: 77 g (29 g from sugar), dietary fibre: 3 g, calcium: 133 mg, iron: 2 mg, magnesium: 25 mg, phosphorus: 117 mg, potassium: 323 mg, sodium: 88 mg, zinc: 2 mg, thiamin: 0.3 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B 6: 0.1 mg, folate: 206 mcg, pantothenic acid: 0.7 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 1 mg, vitamin E: 5 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 6%, fat 5%, carbohydrate 89%
Note: Analysis was done using fortified almond milk.
Double-Boiler Rice Pudding
Instead of baking it in the oven, cook the rice pudding mixture (cooked rice, non-dairy milk, raisins, maple syrup, vanilla, cinnamon, and cloves) in the top of a double boiler over simmering water for about 20 to 30 minutes, until all the liquid has been absorbed.
