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Easy Stovetop Rice Pudding

October 9, 2007

There are so many reasons to love the MooseWood CookBook by Mollie Katzen. One of the best is that not only are the recipes yummy, they are offered with variations to suit your lifestyle and/or tastes. This recipe is a great example because it’s super vegan friendly. It is eggless and can be dairy free (simply replace milk with soy milk or rice milk). I’ll type the recipe as I made it. You’ll have to get the cookbook for the original. ;-)

Stovetop Rice Pudding:
Adapted from MooseWood CookBook
4-6 Servings
1 C rice
3 1/2 C milk (I use 1 %)
5 tbs sugar (or honey, or real maple syrup)
1 tsp vanilla extract
cinnamon for sprinkling on top

1. Place rinsed and cleaned rice in a saucepan with 3 C milk. Bring to a boil. Cover and lower heat as much as possible. Simmer until rice is tender (can take up to 1 1/2 hours).
2. When rice is tender, stir in sugar and vanilla.
3. Remove about 1 C of the rice and put with extra 1/2 C of milk in blender. Puree and return to rest of rice. Mix well.
4. Serve with a pinch of cinnamon sprinkled over top. Rice pudding is tasty served at any temperature. I actually prefer mine cold but my husband likes his warm.

*Since the vanilla is so much of the flavor, this recipe is another instance when it’s worth it to go for the “good stuff”.



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