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Rice Pudding

I love creamy rice pudding, but i rarely make it because it's so comforting and sweet, I tend to eat the whole batch!

1/2 cup white basmati, arborio or sushi rice, do not rinse 
1 cup amasake, plain or almond flavored 
1 1/2 cups unsweetened vanilla almond or soymilk
1/2 cup brown rice syrup 
1/2 cup unsweetened flaked coconut 
2 vanilla beans, split lengthwise, pulp removed 

Combine all ingredients in a sauce pan and place on a flame deflector over the lowest possible heat. Allow pudding to cook slowly,, almost like steeping never coming to the boil, stirring frequently to prevent sticking. The rice will soften slowly and the pudding will thicken naturally. This can take 2 hours (or a bit longer). You can't speed up this process, if you want the best result. Trust me, it's worth the time. Spoon into individual dessert bowls and serve garnished with fresh berries, toasted nuts or coconut. Serve warm or chilled.

Makes 4-6 servings.  


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