Inspired Rice Pudding
This rice pudding is absolutely heavenly, and the recipe ‘called out’ to me.
Ingredients
photo: wiki images, BotMultichillT's photostream
- 2 C. cooked rice (I used 2 parts Jasmine white rice to 1 part wild rice)
- 4 C. vanilla almond milk
- 1/2 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/2 C. raisins
- 1/4 C. figs, diced
- 1 slice of dried pineapple, diced
- 1/2 C. shredded coconut
- 1 tbsp. orange rind, diced finely
- 1/2 C. sugar
- 1 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/2 C. sugar
- 1 more tsp. cinnamon
- 1 tsp. Earth Balance or butter
Preheat oven to 250 degrees.
Combine 2 C. almond milk, vanilla and lemon juice in a saucepan and add dried fruit, spices and sugar. Simmer at low heat until dried fruits are plump. Stir in rice, and put the whole mixture into an 8″ x 8″ pan, then pour the remaining almond milk on top. Then put small amounts of Earth Balance or butter at intervals on the top. Put in the oven and bake for 2 hours.
Serve hot, and add a little more almond milk and a sprinkle of cinnamon…delicious! You can also add a dab of strawberry or raspberry — or any kind of jam to the top of rice pudding when serving.
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