DAIRY-FREE COCONUT RICE PUDDING
If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.
Provided by Bananatini
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 443.7 calories, Carbohydrate 37.3 g, Fat 32.3 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 21.2 mg, Sugar 8.5 g
DAIRY-FREE RICE PUDDING
Make a homey dairy-free dessert that serves six!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
- Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
- Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.
Nutrition Facts : Calories 210, Carbohydrate 41 g, Cholesterol 0 mg, Fiber 0 g, Protein 6 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 18 g, TransFat 0 g
DAIRY FREE RICE PUDDING
Both my mom (96) and myself are allergic to milk so much of what we make needs to be adjusted to use Mocha Mix instead. If you can't find this product try a sweet vanilla soy milk instead. The custard on this isn't very high, but the flavor is just great. Small price to pay for a feel good, memory filled dessert. We love this as soon as it's cool enough to eat. Great warm or cold. Enjoy.
Provided by Barbara S
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Grease your casserole dish.
- Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil.
- Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs.
- Slowly add sugar 1/4 cup at a time until well mixed.
- Add salt, vanilla and cinnamon.
- Slowly pour hot Mocha Mix into this mixture until well blended and frothy.
- Put rice, raisins and craisins if desired into greased casserole dish and stir to mix.
- Pour the eggs mixture over this rice in the casserole dish
- Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way.
- Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done.
- Serve warm or cold with additional Mocha Mix.
Nutrition Facts : Calories 449.5, Fat 14.2, SaturatedFat 3.3, Cholesterol 139.5, Sodium 283.6, Carbohydrate 74, Fiber 0.8, Sugar 55, Protein 7.7
DAIRY-FREE BLACK RICE PUDDING
After hearing about how healthy black rice is, I started trying to find ways to get the kids to eat it. Making a rice pudding has worked out great for us and the kids love it. It is important to use short-grain rice - we use glutinous black rice.
Provided by TERIEATON
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
- Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
- Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
- Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 63.9 g, Cholesterol 62 mg, Fat 4.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 332.4 mg, Sugar 27.4 g
PERFECT DAIRY FREE RICE PUDDING
My dad loves rice pudding, but has heart disease and couldn't have much of his old favorite until we crafted this heart healthy, cholesterol free version by substituting almond milk for the dairy and eggs in the traditional recipe. While we've come to love the slightly sweet and nutty flavor that arborio rice imparts on this dish, we have had lovely results with jasmine rice and basmati rice as well. Born out of a dietary need, this rice pudding is as comforting and creamy as more traditional versions... but don't take my word for it --- try it yourself! Prep time reflects the time it takes to prepare the dish before it needs to be refrigerated. Cook time reflects the time this dish should be allowed to rest in the refrigerator before serving.
Provided by rsarahl
Categories Dessert
Time 6h45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
- Preheat oven to 350°F.
- Prepare a sheet pan with parchment paper.
- Spread the blanched almonds on the parchment.
- Bake almonds for approximately 10 minutes or until golden and aromatic.
- Set pan aside to cool.
- Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
- Add rice to the saucepan, cover and reduce the heat to low.
- Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
- In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
- Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
- Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
- Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
- Pour almond milk into the saucepan with the cooked rice.
- Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
- Add honey and stir the mixture.
- Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
- Remove pan from heat and cool before transferring pudding to a bowl.
- Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
- Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.
Nutrition Facts : Calories 282.7, Fat 14.1, SaturatedFat 1.1, Sodium 98.2, Carbohydrate 34.7, Fiber 3.7, Sugar 16.7, Protein 7.2
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