Request for Vegan Rice Pudding Recipe
Does anyone out there have a decent recipe for a vegan rice pudding, preferably without coconut milk (due to its fat content)? I am hankering for some good old comfort food and rice pudding fits the bill. But I am also trying to reduce the amount of dairy I eat. There are recipes out there in Web-land, but I'd like to see if some Chowhound out there has a tried-and-true recipe. Thanks!
unsweetened almond breeze makes terrific rice pudding.
before you can identify get a good recipe, you have to decide on your preferred preparation method...stove top or oven-baked? and do you want traditional flavoring [i.e. raisins & maybe a little cinnamon], or something more unique? there are so many delicious options...
Almond milk sounds like a fantastic idea! I prefer stove-top cooking methods (I love to be at the stove, stirring!) I may try to create a recipe with almond milk and substitute brown rice syrup for some or all of the sugar. Oh, and top each serving with a spoonful of fig-cocoa spread.
ooh, you mean Ficoco? that stuff is insane. i walk past a huge display of it every time i'm at WFM...but i don't keep it in the house because i really could eat the entire jar in one sitting with nothing but a spoon! anyway, here's recipe for you to try...
Figgy Rice Pudding
Makes 4 servings
2 cups water
1 cup brown rice, rinsed
1¼ cups unsweetened almond milk
1/3 cup chopped dried figs
1/3 cup pure maple syrup or agave nectar
1 tsp. pure vanilla extract
½ tsp. cinnamon
¼ tsp. ground cardamom
1/8 t. freshly grated nutmeg
2 Tbsp. Ficoco [fig-cocoa spread], divided
2 tsp. good cocoa powder, divided
2 tsp. raw cacao nibs, crushed
Bring the water to a boil in a medium saucepan. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. To serve, divide among 4 dishes; top each with ½ tsp. cocoa powder, ½ Tbsp. Ficoco, and ½ tsp. crushed cacao nibs.
Yes, it is Ficoco! Takes a lot of willpower to resist the urge to eat some, but I don't always have that willpower.
Your recipe looks absolutely divine! I can't wait to try this, but I don't have any cacao nibs. I'll just have to do without those. And thanks for the manageable number of servings. As a singleton, I like recipes with 4 or fewer servings--I don't like to eat the same thing FOREVER! And simply dividing the ingredients into the correct amounts for 4 servings doesn't always work well, though it's what I default to. Anyway, thank you very much for this recipe!
my pleasure. it's one of my favorite healthy indulgences, so i hope you enjoy it...please let me know how it turns out.
re: the cacao nibs, they're not essential to the dish, but you can buy them in bags at WFM and natural foods stores. they're not cheap, but a little goes a long wbags ofay. consider making the investment - it's a great way to add a deep, earthy, almost primal chocolate flavor & unexpected crunch to desserts without a lot of calories...and they're high in fiber and loaded with antioxidants. i will warn you, however, that they're best enjoyed by fans of dark chocolate, because they're completely unsweetened.
What's your notion of comfort food in this case? If you grew up Chinese you might be hankering for congee, rice that has been cooked long in plain water, and then seasoned with chicken, mushrooms, and soy sauce. If you grew up Scandinavian, you would expect the creaminess that comes from eggs and milk. What's the usual vegan way of simulating creaminess? pureed tofu?
Anyways, you certainly can cook rice in enough water till it is a smooth porridge. You could even sweeten it to taste. Do you like soy milk? But whether that fits your notion of comfort is another matter.