Creamy Dreamy Rice Pudding Non Dairy Recipes

CREAMY DREAMY RICE PUDDING

Steps:

• 1.Cook 2 packs Veetee long grain rice in microwave according to directions. Fluff up with fork and measure 1 1/2 cups cooked rice. Save the rest for another favorite rice dish.2.In a large saucepan, combine the milk, rice, sugar and salt. Stir and cook over a medium heat. As soon as the mixture starts to thicken, about 5 to 7 minutes, take about 3 tablespoons out and mix with beaten egg to temper the egg. Whisk together then pour back into pan. Whisk fast to incorporate the egg mixture. Continue to cook the rice pudding until it comes to a gentle boil. Add in butter. Keep whisking so it doesn't burn. When thickened, take off heat and add vanilla. Whisk gently. You can eat warm or let cool. Once cooled. Store in fridge up to 2 days.

CREAMY DREAMY RICE PUDDING (NON-DAIRY)

Steps:

• Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
• Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
• Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
• When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
• Ladle into serving bowls and sprinkle with cinnamon.
• The pudding may be eaten warm or cold, and will firm up a little as it cools.
• Store covered in the refrigerator up to two days, if it lasts that long.
• Enjoy!

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

DAIRY-FREE COCONUT RICE PUDDING

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

PERFECT DAIRY FREE RICE PUDDING

Steps:

• Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
• Preheat oven to 350°F.
• Prepare a sheet pan with parchment paper.
• Spread the blanched almonds on the parchment.
• Bake almonds for approximately 10 minutes or until golden and aromatic.
• Set pan aside to cool.
• Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
• Add rice to the saucepan, cover and reduce the heat to low.
• Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
• In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
• Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
• Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
• Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
• Pour almond milk into the saucepan with the cooked rice.
• Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
• Add honey and stir the mixture.
• Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
• Remove pan from heat and cool before transferring pudding to a bowl.
• Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
• Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.