Rice Pudding

Name: Rice Pudding
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters Arborio rice; 1 cinnamon stick; 1 teaspoons ground cinnamon, plus more for dusting; 0 teaspoons ground nutmeg; 1 pinch Pinch salt; 710 milliliters vanilla soy milk; 59 milliliters sugar; 2 Tbsps sweetened condensed milk; 1 teaspoons vanilla extract; 473 milliliters water

Need a gluten free and vegetarian dessert? Rice Pudding could be a spectacular recipe to try. One serving contains 170 calories, 5g of protein, and 2g of fat. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up arborio rice, cinnamon stick, vanilla soy milk, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Bring the water to a boil in a medium sized, heavy, ovenproof saucepan.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.

Ingredients you will need

Cinnamon Stick

Soymilk

Sugar

Rice

Salt

Equipment you will use

Whisk

Bowl

Oven

Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Distribute among 8 bowls, drizzle each with 1 teaspoon of the condensed milk. Dust with cinnamon and nutmeg, if desired.

Ingredients you will need

Cinnamon

Sweetened Condensed Milk