 |
THE BEST RICE PUDDING
1/2c. white basmati, arborio
or sushi rice, do not rinse
1c. amasake, plain or almond flavored
1 1/2c. Eden Rice and Soy Blend (or vanilla rice or soy milk)
1/2 c. brown rice syrup
1/2 c. unsweetened flaked coconut (optional)
2 vanilla beans split lengthwise, pulp removed
Combine all the ingredients, including
vanilla bean pulp and pods, in a saucepan and place on a flame deflector
over the lowest possible heat. Allow pudding to cook slowly, never
coming to a 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. Remove the vanilla bean pods before serving. Spoon into
individual dessert bowls and serve garnished with fresh berries, toasted
nuts or coconut. Serve warm or chilled. Makes 4-6 servings
|
|
