Monday, December 4, 2006

Rice Puddin'

This puddin' is amazing as a chilled summer treat, or warmed and eaten by fireside. If you can't find sweet rice, regular white rice is just fine (make sure it is cooked through). You can add raisins, whipped "cream", or a sophisticated drizzle of rum.

2 cups dry sweet Vietnamese white rice
2 1/2 cups H20
3 cups soymilk (vanilla if you have it)
extra soymilk
1 Tbsp Earth Balance "butter" (or whatever you use)
3-4 Tbsp pure cane sugar
1 Tbsp vanilla extract (1 1/2 Tbsp if using plain soymilk)
3/4 tsp nutmeg
1 tsp cinnamon

NOTE: DO NOT WASH RICE!!! (you need it gelatinous)
1) Add water to rice and cook in rice maker or on the stove.
2) Heat soymilk on low in a medium pot. Don't burn or let boil!
3) Add warm cooked rice to milk, stir thoroughly.
4) Add sugar and vanilla extract, stir thoroughly.
5) Continue adding soymilk and stirring until desired consistency.
6) Turn off heat and add nutmeg, cinnamon, and butter.
7) Serve warm, or chilled, or whenever!
Makes 6 servings, depending on how much you eat in the process!

-Soymilk can, and will, burn. Keep a close eye!
-Add the spices last, after you've turned the heat off so they don't cook or burn.
-If you nix the butter, be sure to add a pinch of salt for the palate.
-The rice will absorb a lot of liquid, so if you want really liquidy puddin', cut rice down to 1 dry cup.

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