Need to take dessert to a potluck and don’t know what to take? I’ve made this rice pudding recipe time and time again, and even my non-vegan friends are surprised at it’s creamy yumminess!
This recipe will make a 9″ x 13″ cassserole size….so about 16 servings.
- 1 cup of short grain (Calrose) rice
- 1/2 gallon of almond milk (plain or vanilla)
- 1 cup water
- Doterra Wild Orange or Tangerine oil (optional) or vanilla flavoring (optional)
- Sugar to taste (optional)
I’ll start by saying that I modify this recipe depending on the crowd I’m serving. The sugar makes it sweet…but if you’re using vanilla almond milk, it’s sweet enough (for me). So that’s why we add the sugar after the pudding has reached it’s thickness.
Start off with a large soup pot. Add your rice and water and bring it to a boil. All you’re doing is allowing the rice to “open” and be partially cooked. You want to be present and stir it as it boils to keep it from sticking to the bottom. You want the rice to just be partially cooked (still crunchy but definitely softened). Next, add the full 1/2 gallon container to your rice and stir. Given that your almond milk would be cold…you’ll want to heat this up until it gets hot not boiling, and then you have to be watchful. Turn the heat down to low and let it cook. Every 5 minutes or so, give it a stir. It’s going to take a good 40 minutes for this to get thick and creamy…and as it thickens you’ll need to be more watchful stirring more often. A skin will form on the top between stirrings. Just stir it back in. When it gets creamy thick (it’s going to thicken as it cools), turn off the heat.
Taste it. Is it sweet enough? If not, add a little sugar. I also like to flavor mine with a little DoTerra wild orange or tangerine oils (these are certified pure therapeutic grade oils that are ingestible – not all are, so be careful). 3 drops per the 1/2 gallon of milk. Mix it all up.
Pour the thickened pudding into your casserole dish. Sprinkle with cinnamon. You can make it ahead of time, cover and refrigerate. Or you can serve it room temperature or warm.
If you try this recipe, I’d love to hear what you thought. Enjoy!