Looking for a vegan recipe everyone will love? We're sure your strategy of "just make it without the bacon" will work and everything, but just in case it doesn't, there's Robin Robertson, author of more than 20 healthy living cookbooks. Her latest, Vegan Without Borders, is a trove of nutritious vegan recipes that don't lack anything but a big group of hungry people chowing down on it. Make this creamy rice pudding and you may never go back to the original recipe.
I prefer to make rice pudding using leftover cooked rice rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice or jasmine rice.
- 1 tablespoon pure maple syrup or agave nectar
- 1 tablespoon almond butter
- 2 teaspoons natural sugar
- 1/2 teaspoon ground cinnamon
- few pinches of saffron
- 1/8 teaspoon salt
- 1 cup almond milk
- 2 cups basmati rice (or your favorite rice), cooked
- 1/2 cup slivered almonds, toasted
- In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron and salt over medium heat.
- Slowly add the almond milk, stirring to blend.
- Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken.
- Decrease the heat to medium-low, stirring occasionally, until the desired consistency is reached.
- For a thinner pudding, add a little more almond milk. For a creamier texture, use an immersion blender to blend a portion of the rice pudding right in the saucepan.
- To serve, spoon the pudding into bowls and sprinkle with toasted almonds.
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