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Nov 27, 2012 05:24 PM

Parve rice pudding

Looking for a recipe that doesn't use non dairy creamer. Thanks

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  1. Seems like coconut or almond milk should do the trick. Here's an almond milk recipe:

    2 Replies
      1. re: cheesecake17

        I have made it with almond milk but don't know which recipe I used. It was similar to this one.

    1. I've made delicious rice pudding with coconut milk, mixed 50/50 with soymilk to reduce the fat somewhat. It tastes coconutty, of course, but has been well received by friends and family.

      4 Replies
      1. re: GilaB

        I love coconut, but the texture of coconut milk (the thick creamy kind) bothers me. I just don't like it for some reason

        1. re: cheesecake17

          If you get the newer kind that's stocked with the dairy and soy milks, it's already diluted. Same texture as any milk.

          1. re: Violatp

            It's the coconut milk in the can I don't like, but I never thought of using the boxed kind. Thanks

          2. re: cheesecake17

            you can thin it by half with water and use it as a sub for milk.

        2. If you Google for Thai rice pudding, sticky rice pudding, mango rice pudding, or anything along those lines you'll get a lot of recipes for Asian rice puddings. The authentic ones don't use dairy as so many Asians are lactose intolerant. They do, however, use coconut milk so you may not be happy with them. Also, they are not the baked custard American style rice pudding. I don't know if that part is important to you. Still, I'd rather have a Thai rice pudding any day, dairy or not.

          1. Mimiccreme is the best of the cream substitutes. It's almond/cashew based. It has a denser texture than almond or soy milk (and tastes better, in my opinion).


            3 Replies
            1. re: ferret

              Sure, but do you make dairy rice pudding with cream? Whole milk is best, but I think cream (or Mimiccreme, of which I am a big proponent) would be overkill.

              1. re: GilaB

                The parve "milks" don't have the same richness as whole milk. It's always easier to thin something than thicken.

                1. re: ferret

                  I think some soy milks are on the thicker side, certainly more than almond milk or rice milk, for ex., but it is true that it's easier to thin a thicker liquid than vice versa.