Rice Pudding with Orange Raisins

125bestvegan

My inspiration for this dessert came out of the new edition of 125 Best Vegan Recipes:

125bestvegan

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!

RicePudding

Rice Pudding with Orange Raisins (As adapted from page 179)

Ingredients:

Directions:

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.

Vegan Friendly Caramelized Apple Ginger Rice Pudding

I saw the basis for this recipe on Seattle-Times website and figured it could be made vegan easily enough. I cut the “butter” back by a third and used uncrystallized candied ginger, simply meaning the candied ginger was enrobed in glittery sugar. If you are not a huge ginger fan you can cut it in half or leave it out. But do dice it up, it melts into the pudding wonderfully (Trader Joe’s carries a nice version of this ginger with their dried fruit and berries). Never used arborio rice before? If you have had risotto, you have had it. How easy it is to find depends on your grocery store. Often all you see is one severely over priced brand in a plastic jug. Do look, some are more reasonably priced, such as Village Harvest Italian Arborio Rice, which I can find locally (cheaper on Amazon though!).

Thankfully I had an extra cup left over for my “lunch” today. After 5 years I had the filling in one of my wisdom teeth fail and had to have reconstruction work this morning, I have a temporary crown on, and will get my real one in 2 weeks. I know…keep a wisdom tooth? Yep. They are preserving my teeth for good reason. After 6 years of extensive work it isn’t bad (and I hadn’t had any drilling in 3 years outside of an implant being put in), and honestly it is nice to have the silver filling gone – now my back tooth will match all my other ones! The highlight of the work was the dental dam popping off and flying across the room. Hard to not laugh when that happens….

The pudding is creamy and rich tasting, and gets better if it sits overnight chilling. Just remember, this is like making risotto. It does take time. But you won’t regret it. Unlike rice pudding made with bland long grain rice, this pudding stands out. I can’t imagine making my rice puddings any other way now!

Caramelized Apple Ginger Rice Pudding

Ingredients:

  • 2 Tbsp Earth Balance Buttery stick or unsalted butter (your choice)
  • 3 crisp apples, peeled, cored and diced (about 2 lbs)
  • 1 tsp ground cinnamon
  • 1 cup arborio rice
  • ¼ tsp fine sea salt (if using EB you may want to leave it out, EB is very salty)
  • ¼ cup granulated sugar, preferably organic
  • ½ cup candied ginger, diced (preferably uncrystalized)
  • 4 cups unsweetened almond or coconut milk

Directions:

Heat a medium heavy saucepan over medium-high. Add the butter, swirl to melt, then add the apples and cinnamon, sauté until browned, about 7 minutes, stirring often.

Add the rice, stir to coat. Add salt, sugar, ginger and 1 cup of the milk. Turn down to medium, stirring frequently, until almost all the milk has been absorbed.

Add the remaining 3 cups milk, 1 cup at a time, letting absorb before adding in the next cup. For best results heat the milk for each addition, either in a saucepan or for a minute or two in the microwave, per addition.

The cooking time will take about 25 minutes, with 5 to 8 minutes between each addition of milk.

Serve warm or dish into serving dishes and refrigerate.

Makes 7 to 8 servings.

~Sarah

PS: Did you miss my announcement of the giveaway I am putting on? Check it out here, and leave a comment on that post for a chance to win!

Cherry and Pistachio Rice Pudding

Brown rice in a pudding might seem intimidating and maybe not the typical texture but you have to try this recipe. It took me a couple of years to truly love brown rice but now when we have white rice it seems so plain and there is no snap to each grain as you chew. I adapted Cook To  Love’s recipe for it. Will everyone love it? Maybe, maybe not. You have to love brown rice. I thought it was great…but my taste buds have adapted.

Cherry and Pistachio Rice Pudding

Ingredients:

  • 1 cup uncooked long grain brown rice
  • 2 cups water
  • 14 ounce can light coconut milk
  • ¼ cup original almond milk (or any non-dairy milk)
  • ¼ cup agave nectar
  • 1 tsp pure vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • 1/8 tsp ground cardamom
  • Pinch of sea salt
  • ¼ cup Dried Cherries
  • ¼ cup shelled pistachios, chopped + 2 Tbsp whole ones for topping

Directions:

Add the rice and water to a medium saucepan, bring to a boil. Cover and turn to low, let simmer for 30 minutes.

Whisk together the coconut milk through salt, add to the saucepan, stirring well. Turn up to medium-high and bring to a simmer. Turn down to medium-low and let simmer uncovered for 25 to 30 minutes, stirring often.

Take off the heat and stir in the cherries and pistachios. Dish up and sprinkle on the remaining nuts. Serve warm or chilled. (It sets up considerably well chilled)

Serves 4.

~Sarah

Maple Rice Pudding

An interesting take on rice pudding that is dairy and egg free (yep, it is vegan friendly), using tofu for where cream or milk is normally called for. The pudding thickens up considerably as you let it chill in the refrigerator, especially of overnight.

Maple Rice Pudding

Ingredients:

  • 1¼ cups cooked long grain rice (warm or cold)
  • 1 lb silken tofu, drained
  • ¼ cup pure maple syrup
  • 1½ tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • ¼ tsp ground allspice
  • 1 cup dried cranberries

Directions:

Add the tofu, maple syrup and spices to a food processor, process until smooth. Add in the cranberries and pulse to blend in a bit.

Scrape the pudding into a large mixing bowl, add in the rice (if using cold be sure to break up the grains), stir in well.

Divide between 4 bowls, cover tightly and let chill for a couple of hours.

Serves 4.

~Sarah

Dried Mango Rice Pudding

I had bought a large bag of dried mangoes from Costco. I know many folks love them but I just cannot eat them plain. They just have an odd smell to me. But if I cook with them I love them. Oddly enough in a slow cooked rice pudding they come to have the texture of dried peaches!

Dried Mango Rice Pudding

Ingredients:

  • ½ cup uncooked white basmati rice (or long grain rice)
  • ½ cup granulated sugar
  • 1 cup chopped dried mangoes
  • 4 cups unsweetened almond milk
  • ¼ tsp dried powdered ginger
  • ¼ tsp fine sea salt

Directions:

Preheat the oven to 325°.

Combine all the ingredients in a large mixing bowl, transfer to a 1½ to 2 quart baking dish.

Bake uncovered for 2 to 2½ hours, stirring every 30 minutes.

The rice should be tender with sauce left – if you over bake it will become very thick. As the pudding cools down, the sauce will thicken up into a pudding. Store tightly covered in the refrigerator.

~Sarah

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