Dairy Free Rice Pudding

 I've been trying to refine the family's rice pudding recipe to make it creamy and more like a normal pudding. Usually, it comes out more like a casserole, where you cut out a piece and add some milk. I wanted to make a rice pudding consistency that didn't need milk added to be creamy, and I think I finally got it. 

Ingredients:

3 eggs

1 can (13.66 ounces) unsweetened coconut milk.

1 can (11.25 ounces) sweetened condensed coconut milk.

4 cups of cooked white rice. Day old rice works the best.

1 cup salted roasted cashews.

1/2 cup raisins.

2 tbsp vanilla extract

1 tsp mace. I use mace instead of nutmeg, but if you just have nutmeg it won't be a huge difference to use that instead. 

1 tsp cinnamon

1/4 tsp cardamom

Preheat your oven to 350 F. Start by whisking together your eggs, and then adding your milks, spices, and vanilla extract. 
Add in your cashews and raisins, and then stir in your rice. Use your whisk to violently stab- I mean, break up your rice clumps. Whisk this for a while until you're confident that it's all cohesive and there are no rice clumps remaining. 
Then, grease your baking dish and pour in your rice pudding mixture. I sprinkled some raw sugar on top, but that's completely optional.
Bake this for 40 minutes, or until the top of your rice pudding creation is nice and brown. This was so delicious and creamy, which was the texture I was looking for. The change I made with this recipe was giving the rice a lot more liquid to absorb and expand into, so the rice became engorged and added creaminess to the dish. I'm curious to see how the texture changes with a couple more eggs added in, however the price of eggs right now makes me want to stick to 3 eggs instead of 5. 








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