About a year ago I went on the recipe trek for rice pudding. I refuse to buy anything pre-made, and almost all the recipes I saw called for cream or egg yolks or way too much sugar and the ones that didn’t came out tasteless and dry. Then came Ellie Krieger. I have to admit, not all of her food looks crazy appetizing, but every once in a while, I’m intrigued by one of her healthy variations on a classic dish. Where most of the recipes called for heavy cream or whole milk, this one called for vanilla soy and a fraction of the sugar. The first time I tried it, I used less soy than called for fear of it being too runny, and it turned out gummy. So I stuck to the original amount the second time around, and added a little more sugar. The result? Awesome Rice Pudding. It’s rich and creamy with a hint of cinnamon and vanilla. Serve it warm with fresh whipped cream and you’ve got yourself an inexpensive, guiltless, and comforting dessert.
Rice Pudding
Adapted from Ellie Krieger
1 c Arborio rice
3 c vanilla soymilk
1/3 c sugar
pinch of salt
4” stick of cinnamon
1/2 t vanilla
Bring 2 c water to a boil and add rice, reduce to simmer and cook for 20 min or until rice is tender.
While rice is cooking, preheat oven to 375 degrees
Grease a 2 qt baking dish and add soymilk sugar and cinnamon. Once rice is cooked, add it to the dish, cover, and bake in preheated oven for 45 min. For a little extra insurance, place foil lined baking sheet underneath in case the pudding decides to go wild and boil over.
After 45 min, remove from oven and add vanilla, let sit and thicken on counter, about 20 min, and serve warm with fresh whipped cream.
