My inspiration for this dessert came out of the new edition of 125 Best Vegan Recipes:
Originally published in 2005, it has a new look with new additions and photos. While a number of the recipes feature soy creamer, tofu and some faux-meats, there is plenty to choose from that doesn’t (that is if you avoid soy). It covers everything but breakfast, from appetizers to soups to dinner and dessert.
And adapting is easy, I used coconut milk, rather than the rice or soy milk called for. If anything, this easy to make rice pudding was the best rice pudding I have ever made. Creamy, with subtle citrus flavor. And so simple to make while dinner cooked!
Rice Pudding with Orange Raisins (As adapted from page 179)
- 4 cups unsweetened coconut milk
- 1 cup Short Grain White Rice
- 1/3 cup granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
- ¾ cup raisins
- ¼ cup fresh squeezed orange juice
- 1 tsp pure vanilla extract
In a heavy tall saucepan, bring the milk, rice, sugar, cinnamon and salt to a boil. Reduce heat to low and simmer mostly covered for 20 minutes, stirring often.
Meanwhile, heat raisins and orange juice over medium-high in a small saucepan. Bring to a boil, cook for a minute.
Stir raisins into rice pudding, along with vanilla. Serve warm, or portion into dessert bowls, cover and chill.
Serves 4 to 6.
FTC Disclosure: We received a review copy.