My good friend Laura has been looking for an authentic tasting non-dairy rice pudding suitable for her lactose intolerant daughter. Naturally I saw this as a fun culinary challenge. This recipe produces a delicious rice pudding that’s thick and creamy, with just a hint of the exotic. The pudding thickens significantly as it cools, so if you prefer a thinner consistency, simply stir in a little additional soymilk before serving.
Yields 1 quart. Serves 8.
SODIUM CONTENT: 47 mg per serving
INGREDIENTS
1 qt. vanilla soymilk
1 c. Basmati or Jasmine rice
1/3 c. sugar
1 t. pure vanilla extract
1/8 t. pure almond extract
1/2 t. ground cinnamon
1/8 t. ground cardamom
DIRECTIONS
Measure all of the ingredients into a medium sized heavy-bottomed saucepan and stir well to combine. Bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer, stirring very frequently, about 15-20 minutes. Remove from heat and cool. Serve, sprinkled liberally with ground cinnamon.
