Anyone have a vegan rice pudding recipe?!
Anyone have a vegan rice pudding recipe?
Answers:
2 cups short grain rice, cooked according to package directions
8 cups vanilla soy milk
2 cups sugar or equivalent substitute
2 tbsp. vanilla extract or 1 vanilla bean split and scraped
1/2 cup cornstarch well mixed in water (below)
1 cup cold water
Directions:
Mix all ingredients in a large pot and bring to a full rolling boil, stirring constantly. Allow to cool 20 minutes before serving.
Comments from robertjaimes :
Variations:
Add 1 cup cocoa powder and use chocolate soymilk
or
Add 1 package frozen strawberries (unsweetened)
or
Add 1 cup expresso and serve with chocolate syrup
or
Add crushed pineapple to cooled pudding
It's perfect when served from the oven on a cold day, but also nice as a left-over, either cold or warmed up in the microwave. The quantities give here are for eight portions.
1? cups (9? oz, 250 g) raw brown rice
About 3? cups (28 fl oz, 840 ml) water
1 tbsp. honey (or to taste)
1 medium sweet apple, peeled, cored and coarsely grated
3/4 cup (2? oz, 60 g) raisins
1 cup (8 fl oz, 240 ml) light (single) cream
2 tsp. vanilla extract
1 tsp. cinnamon
? tsp. ground nutmeg
? tsp. ground cloves
Oven: Pre-heat to 325F (170C)
Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 35 minutes or until the rice is tender. Add more water if necessary. If the water has not been fully absorbed, cook for a little longer until it has.
Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish . Bake, covered, for 30 minutes, then remove the lid and bake for a further five minutes.
Servings: 12 to 24 servings
Prep. Time: :20
Total Time: :40
Ingredients:
2 cups short grain rice, cooked according to package directions
8 cups vanilla soy milk
2 cups sugar or equivalent substitute
2 tbsp. vanilla extract or 1 vanilla bean split and scraped
1/2 cup cornstarch well mixed in water (below)
1 cup cold water
Directions:
Mix all ingredients in a large pot and bring to a full rolling boil, stirring constantly. Allow to cool 20 minutes before serving.
Comments from robertjaimes :
Variations:
Add 1 cup cocoa powder and use chocolate soymilk
or
Add 1 package frozen strawberries (unsweetened)
or
Add 1 cup expresso and serve with chocolate syrup
or
Add crushed pineapple to cooled pudding
1? cups (9? oz, 250 g) raw brown rice
About 3? cups (28 fl oz, 840 ml) water
1 tbsp. honey (or to taste)
1 medium sweet apple, peeled, cored and coarsely grated
3/4 cup (2? oz, 60 g) raisins
1 cup (8 fl oz, 240 ml) light (soy) cream
2 tsp. vanilla extract
1 tsp. cinnamon
? tsp. ground nutmeg
? tsp. ground cloves
Oven: Pre-heat to 325F (170C)
Rinse the rice and put it in a large pan. Cover with the water. Bring to the boil, then turn down the heat and simmer gently for about 35 minutes or until the rice is tender. Add more water if necessary. If the water has not been fully absorbed, cook for a little longer until it has.
Mix the rice with the other ingredients. Transfer to an oiled oven-proof dish . Bake, covered, for 30 minutes, then remove the lid and bake for a further five minutes.
2 cups short grain rice, cooked according to package directions
8 cups vanilla soy milk
2 cups sugar or equivalent substitute
2 tbsp. vanilla extract or 1 vanilla bean split and scraped
1/2 cup cornstarch well mixed in water (below)
1 cup cold water
Directions:
Mix all ingredients in a large pot and bring to a full rolling boil, stirring constantly. Allow to cool 20 minutes before serving.
Vegan Arroz con leche
http://www.wholefoodsmarket.com/recipes/...
Black Pudding (Vegan):
3? hours 15 min prep
6 servings
8 ounces black beans (cooked and mashed)
3 ounces mushrooms (chopped)
2 ounces oats (the kind used for porridge)
1 ounce textured vegetable protein
1 red onion (peeled and finely chopped)
2 garlic cloves (crushed)
4 ounces vegetable stock
1/2 tablespoon virgin olive oil
1 tablespoon tamarind paste
1 tablespoon soy sauce
1 teaspoon parsley
1 teaspoon thyme
1/2 tablespoon black pepper
1. Add textured vegetable protein to the vegetable stock, cover and leave for 1 hour.
2. Gently fry the onion and garlic in the oil, until softened.
3. Add the mushrooms, and fry until the juice begins to run, then remove from heat.
4. Place the soacked textured vegetable protein in a sieve and press out any excess liquid, then add it to the pan together with the rest of the ingredients, and mix well.
5. Spoon the mixture into a non-stick 7 inch square pan. Press down firmly and evenly, cover and chill for 2 hours.
6. Spray lightly with light olive oil, then bake at 400 for 35-40 minutes, until browned.
use soy milk and arrowroot powder instead of eggs...the rest is the same.
Try substituting soy milk or coconut milk for dairy milk.
any pudding recipe can be made in a vegan way. If it Calls for egg substitute with 1 tablespoon cornstarch and a bit of cooking oil. For milk use soya milk or coconut milk