Rice Pudding

Rice PuddingThis is based on the Greek classic, but without dairy or eggs. I like to serve it warm, but chilled is more traditional.

4 cups almond milk
1 cup long-grain white rice, rinsed and drained
1 cinnamon stick
Zest of 1 lemon
2 teaspoons cornstarch dissolved in 2 Tbs almond milk
1 Tbs egg replacer dissolved in 2 Tbs almond milk
1 tsp vanilla
1/2 cup sugar
1 cup raisins
Ground cinnamon, for garnish
Shelled pistachios, for garnish

1. In a large saucepan, simmer almond milk, cinnamon stick and lemon zest over medium heat for 5 minutes.

2. Add rice and simmer over medium-low until rice is tender, about 20 min.

3. While rice is cooking, stir cornstarch into 2 Tbs cold almond milk and set aside. Stir egg replacer into 2 Tbs warm almond milk.

4. When rice is tender, stir raisins, vanilla and sugar into rice mixture. Stir in egg replacer. Stir in cornstarch mixture. Continue to simmer for about 5 more minutes until pudding thickens. Remove from heat and discard cinnamon stick. Sprinkle with cinnamon and pistachios and serve.

Nut-Free: Use rice milk in place of almond milk and omit pistachios.


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