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Friday, January 6, 2012

Very Vanilla Vegan Rice Pudding

Big A frequently requests that I make her rice pudding, and each time I do, I make it differently. This recipe was the clear winner: she ate 3 bowls for breakfast this morning!

Using a vanilla bean made all the difference, Big A described it as "Very vanilla-y". It is also super easy. The chia seeds are optional, but add a lot of nutrition to it which is great, particularly if this is being eaten for breakfast.

1 cup short grain brown rice
1/2 one whole vanilla bean
2 tbls white chia seeds
2 cups unsweetened plain or vanilla non-dairy milk (or low-fat dairy milk!), divided
1/2 cup sugar or equivalent amount sweetening alternative (i.e. stevia, Splenda, xylitol, etc.)
1 tbls arrowroot starch (or corn starch)

Place rice in a large pot with 1 cup water and bring to a boil. Split vanilla bean in half, lengthwise, and scrape out seeds with a knife. Add seeds and pod to pot with rice and water. Once water boils, add chia seeds and reduce heat and simmer, stirring occasionally, until most of the water has been absorbed. Add 1 cup of milk and sweetener and continue to cook until most of the liquid has been absorbed. Mix arrowroot starch with another cup of milk and add to the rice. Turn off heat and stir until thickened. Remove from heat, discard vanilla bean pod, and serve hot or cold. Pudding will thicken more once refridgerated, so add more milk before serving if you would like to thin it out a bit.