Rice Pudding

Name: Rice Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 1 dash a of cinnamon; 2 Tbsps cornstarch; 473 milliliters plant-based milk

Watching your figure? This gluten free and vegetarian recipe has 181 calories, 8g of protein, and 8g of fat per serving. This recipe serves 2. Many people made this recipe, and 460 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have a dash of cinnamon, cornstarch, plant-based milk, and a few other ingredients on hand, you can make it.

Instructions

Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally.

Ingredients you will need

Sauce

Corn Starch

Raisins

Rice

Equipment you will use

Sauce Pan

Whisk

Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.Nutritional Information

Ingredients you will need

Maple Syrup