Rice pudding. Sweet, creamy and rich… simply delicious.
If you have ever prepared rice pudding at home, then you certainly know this: the amount of time you have to devote in the kitchen, stirring constantly above a hot pan, can exceed 45 minutes! This is why I don’t make rice pudding very often, but when I do, I make sure to follow these simple rules of mine:
* Make at least two batches (this time I even made three). Rice pudding will remain fresh in the refrigerator for up to one week.
** Prepare this pudding while having additional cooking going on – this will keep you busy in the kitchen for a while. After all, the secret to a rich and creamy rice pudding requires nothing more than stirring often (apart from the right ingredients, of course), something that can be easily accomplished while cooking more dishes at the same time.
*** Substitute cow milk with almond milk to benefit from the fortified calcium and vitamins found in the latter.
**** Never forget to pour some rice pudding into small plastic individual containers with a tight lid. They make a nutritious school lunch dessert for the kids (or a perfect office snack) and they will fill that lunch box in no time.
***** Note for my Greek friends: Always remember to make almond rice pudding during the Greek Easter Great Lent – happening now – as a non dairy sweet treat.
Aren’t all these reasons plenty to make you take out your pans and spoons?
And I promise! No one will ever know that you have used almond milk instead!
Ingredients for one batch (about 4-5 bowls):
- 1 cup medium grain rice – such as Calrose rice
- 4½ cups water
- 1½ cup almond milk, unsweetened and unflavored ~ I use 365 by Whole Foods Market
- 1 cup sugar
- 2 tablespoons corn starch diluted in 4 tablespoons water
- ½ teaspoon vanilla extract
- In a heavy bottomed pan, combine the rice and the water and bring to a boil. Cook for 15 minutes over medium to low heat, stirring very often and scraping the bottom and sides of the pan.
- Add the almond milk and continue cooking for 15 minutes over medium-low heat, stirring very often.
- Add the sugar, the corn starch and the vanilla extract and cook for another 15 minutes over low heat, stirring very often.
- Divide in pretty bowls and refrigerate after they have reached room temperature.
- Serve with fresh berries or simply sprinkle ground cinnamon.
And don’t forget to pack a few to enjoy away from home: