Creamy Dreamy Rice Pudding Non Dairy Recipes

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Steps:

• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 20 minutes.
• Combine rice, coconut milk, sugar, and salt in a large saucepan; bring to a boil. Reduce heat and simmer until pudding is thick and creamy, 18 to 20 minutes. Stir milk and eggs into pudding, stirring constantly to keep pudding from sticking, at least 2 minutes.
• Remove pudding from heat and stir butter, vanilla, cinnamon, and nutmeg into pudding until thoroughly mixed. Fold peaches and raisins into pudding.

Steps:

• Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.
• Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).
• Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.
• When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.
• Ladle into serving bowls and sprinkle with cinnamon.
• The pudding may be eaten warm or cold, and will firm up a little as it cools.
• Store covered in the refrigerator up to two days, if it lasts that long.
• Enjoy!

Steps:

• Slit the vanilla pod lengthways and use the tip of a sharp knife to scrape the seeds into a large saucepan.
• Add the milk and cream to the pan and start to cook over a low heat.
• Slowly bring to a boil, stirring occasionally.
• When the milk boils, stir in the rice and simmer gently for about 30 minutes until the rice is soft and most of the liquid is absorbed.
• While the rice is cooking, beat together the egg yolks and sugar until you have a fluffy mixture that has at least doubled in size.
• Remove the cooked rice from the heat and add the egg mixture gradually into the rice.
• Beat well so the egg doesn't curdle.
• Return the pan to the heat and stir constantly over a low heat for about five minutes without allowing the mixture to boil.
• Let it cool, stirring occasionally.
• Serve as it is, warm or cold.
• For extra special occasions swirl in some stewed fruits (rhubarb or strawberries are good) or, while the rice is cooking, add a bit of orange juice and zest.