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.