Stovetop Rice Pudding

Page 198

Cuisine: North American | Course Type: Desserts

(1 review)

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Recipe Reviews

This simple recipe turns out a surprisingly good rice pudding warm or chilled. I think that it is important to use the type of rice specified; I had a nice Lundberg fat, short-grained brown rice. I used vanilla-flavored almond milk and added the options of raisins, cinnamon and the dash of nutmeg. It turned out very creamy and if you weren’t told that eggs weren’t in it, I don’t think you would realize it. The recipe worked perfectly as written. It simmers for a long time at a low temperature and I think it could be adapted for the Crockpot. It was just the dairy-free, egg-free, delicious rice pudding recipe I was looking for.

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