Eggless, deli-style rice pudding may be the smoothest and creamiest rice pudding you've ever tasted. For a richer taste, increase the proportion of creamer to water. Both sushi rice and Arborio rice are excellent for rice pudding as neither gets hard upon refrigeration. I prefer sushi rice to Arborio because it bubbles up less, and is therefore easier to cook.
1 cup Japanese sushi or Arborio rice
6 cups water, divided
1-1/2-inch piece vanilla bean, split lengthwise with one end still attached
1/4 teaspoon salt
1-1/2 cups non-dairy creamer, divided (do not use soymilk)
2/3 cup sugar
3/4 cup raisins
Cinnamon and nutmeg to taste
1. Place the rice, 2 cups water, vanilla bean and salt in a 3-quart pot. Bring it to a boil over high heat. Cover, reduce the heat and simmer for 20 minutes.
2. Meanwhile, place 1-1/4 cups creamer, remaining water and sugar in another 3-quart pot, and bring to a boil over medium-high heat. Cover, reduce the heat to low and keep warm until the rice is done cooking.
3. Remove the vanilla bean, scrape the vanilla seeds into the creamer mixture and then drop the vanilla pod back into the mixture. Ladle the creamer mixture into the cooked rice, stirring gently to break up any lumps. Place the pot over medium-high heat and bring to a simmer. Simmer uncovered, for about 30 minutes, stirring occasionally. Stir in the raisins (If they are not soft and plump to begin with, add them about five 5 minutes earlier). The pudding will be thickened, but still soupy. Spoon the pudding into a 9 x 12-inch decorative glass baking dish. Press a piece of nonstick aluminum foil (nonstick side down) directly onto the rice pudding, leaving the edges loose so that excess steam can escape. Let the pudding cool briefly and then refrigerate until completely cool (about 6 hours).
4. The pudding may look unappealing when you uncover it. Don't worry! Mix in enough of the reserved creamer to create a firm pudding with just a bit of creamy sauce, or to get the texture you prefer. Grate some fresh nutmeg over the pudding and lightly sprinkle it with cinnamon. The pudding will now look yummy! For a more decorative service, spoon the pudding into individual goblets or bowls and sprinkle each serving with nutmeg and cinnamon.
Baking, Serving and Storing Tips
Rice pudding keeps for 1 week in the refrigerator.
Do not freeze.
Amazing Dairy-Free Desserts
A Comprehensive Collection of Dairy-Free Desserts and Information for all Occasions
by Penny Wantuck Eisenberg
Trade Paperback; $24.95
Information provided by the publisher.
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This page created September 2006
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