This smooth, creamy rice pudding is delicious and vegan.
4 to 6
3/4 cup white basmati rice
1 1/2 teaspoons fine sea salt
4 1/2 cups soy milk
1/2 cup organic cane sugar
1 slightly heaping tablespoon cornstarch
1 1/2 tablespoons vanilla extract
1/4 teaspoon ground cardamom
pinch of fine sea salt
1. Combine 1 1/2 cups water, the rice, and the salt in a saucepan and bring to a boil. Cover and simmer over very low heat 8 to 9 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn't stick. Add 3 1/2 cups of the soy milk and the sugar. Continue simmering on very low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk absorbed. You want a spongy texture, with no bite. Remove the rice from the heat.
2. Pour 1/4 cup of the remaining soy milk into a bowl and whisk in the cornstarch to dissolve. Add the vanilla extract and cardamom. Pour the cornstarch-milk mixture along with the remaining 3/4 cup soy milk into the hot pudding and stir to combine. Add a pinch of salt. Serve warm or at room temperature.
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