RFCJ RECIPE ARCHIVE
Posted by : Robyn Kozierok Rice Pudding #1 - pareve
You can try using rice milk (you may need to go to a health food store to get it) instead of regular milk in your favorite recipe. This works ok, but is a bit less creamy. Here's a version in which I use a little nut butter to make it a bit creamier, which seems to help without significantly altering the taste: 1 cup cooked rice (basamati is yummy!) 2 cups Almond mylk (or plain rice milk) 1 Tbsp Cashew butter or other nut butter 2 eggs 1/2 cup sugar 1/2 tsp vanilla 1/4 cup raisins, plumped sprinkle cinnamon Simmer the rice and "milk" together for 5-10 minutes. Add the nut butter. In a separate container beat the eggs, and add the sugar, vanilla, raisins and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake in a 350 degree oven for 35-40 minutes. note: Almond Mylk is a rice and almond "milk", my favorite milk substitute (not good eonugh to drink straight or on cereal though. )
