The Perfect Vegan Rice N’ Spice Pudding

For years I missed the rice pudding I used to eat as a child. After waking up one rainy morning with a mad craving and some mild ambition, I concocted a pot of perfect Rice Pudding. This recipe is slightly spicy and is great served hot or cold. Try it on a cool fall day!

Prep time: 10 Minutes
Cook Time: 1 Hour
Serves: 2

You Will Need:

• 1 Cup Uncooked Pearl Rice
• 2 1/2 Cups Plain Soy Milk (Try Rice milk as well.)
• 1 Cup Light Soy Milk
• Pinch of Salt
• 2 Tbs Ener-G Egg Replacer
• 1/2 Cup “Sugar” (We’ve talked about this.)
• 2 Tbs Molasses.
• 1 Tsp Nutmeg
• 2 Tsp Cinnamon
• 1/8 Tsp Fresh Ginger
• 1 Tsp Ground Clove

Directions:

1. Start by getting out your thickest bottom pot. It helps to conduct the heat in better and it burns less often to the bottom. Pour in most of the soy milks and pearl rice. Now I say to use pearl rice because I like the texture better. Also it doesn’t break apart so easily. If you wanted to use something different, try a long grain brown rice. Turn the heat on to medium high and bring to a boil.


step 1

2. Boil, uncovered, for about 25 minutes until the rice is just about cooked. Mix very often as you don’t want your rice pudding burning to the bottom. By now it should be thickening up. Now it’s time to make the spice. In a separate bowl, use the rest of the milk and mix with sugar, Ener-G, molasses and spices. Let the mixture sit for a few minutes while you take the pudding of the heat. Combine all ingredients together.


step 2

3. Put the pot back on the stove, set for medium low and continue to cook for about 20 minutes. Mix every so often and lower the heat after about ten minutes. This dish is done when rice is soft and pudding is thick and creamy. Sprinkle some cinnamon on top and serve or let chill for a few hours and enjoy cold. Your choice.


step 3