From the kitchen
Cashew Milk Rice Pudding
Arborio rice slow-cooked in sweetened cashew milk with a whole cinnamon stick.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1/2 cup Arborio Rice
- 3 cups Cashew Milk
- 1 cup Water
- 1 Cinnamon Stick
- 1/3 cup Sugar
- Pinch of Salt
- 1 tsp Vanilla Extract
Method
- Combine the rice, cashew milk, water, cinnamon stick, sugar, and salt in a heavy pot.
- Bring to a gentle simmer over medium heat, then reduce to low.
- Cook, stirring often, for 30 to 35 minutes, until the rice is tender and the mixture has thickened.
- Remove the cinnamon stick and stir in the vanilla.
- Serve warm or chilled; it thickens further as it cools.
Kitchen note
This will thicken further and faster than a version made with a thinner milk, since cashew milk is already contributing real body before the rice starch even gets involved.
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