From the kitchen
Vegan Rice Pudding
Jasmine rice simmered with almond milk, cinnamon, and orange peel for a fragrant, comforting pudding.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Almond Milk Edition
Ingredients
- 1/2 cup Jasmine Rice
- 3 cups Unsweetened Almond Milk, divided
- 1/3 cup Sugar
- 1 Cinnamon Stick
- 2 strips Orange Peel
- Pinch of Salt
- 1 tsp Vanilla Extract
Method
- Combine the rice, 2 cups almond milk, sugar, cinnamon stick, orange peel, and salt in a saucepan.
- 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.
- Stir in the remaining almond milk gradually as the pudding thickens, to keep the texture creamy rather than stiff.
- Remove the cinnamon stick and orange peel, stir in the vanilla, and serve warm or chilled.
Kitchen note
Adding the second cup of almond milk gradually near the end, rather than all at once at the start, gives you more control over the final texture, since almond milk reduces and thickens less predictably than dairy.
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