Ingredients for Dairy Free Rice Pudding
- Cooked Long Grain Rice
- Non Dairy Coffee Creamer
- 4 large eggs
- White Sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup raisins
- ½ cup craisins (optional)
- Dairy Free Margarine
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How to Make Dairy Free Rice Pudding
- Preheat oven to 350°F (175°C).
- Grease a medium-sized casserole dish.
- In an oven-safe glass measuring cup, microwave 1 cup of mocha mix (or sweet vanilla soy milk) for 1 ½ - 2 minutes, or until heated through. Do not boil.
- In a blender, whisk 4 large eggs until light and frothy.
- Gradually add ¾ cup granulated sugar to the eggs, blending until fully incorporated.
- Add ½ teaspoon salt, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon to the egg mixture. Blend until smooth.
- Slowly pour the warm mocha mix into the egg mixture, blending until well combined and frothy.
- In the prepared casserole dish, combine 1 cup uncooked long-grain rice, ½ cup raisins, and ½ cup craisins (optional). Stir to combine.
- Pour the egg and mocha mix mixture evenly over the rice mixture in the casserole dish.
- Place the casserole dish into a larger, oven-safe dish. Pour enough hot tap water into the larger dish to come halfway up the sides of the casserole dish.
- Bake for 60 minutes, or until a knife inserted into the center comes out clean. Cooking time may vary depending on your oven and casserole dish size. Check at 50 minutes and add 5-minute increments if needed.
- Let cool slightly before serving. Enjoy warm or cold, optionally with extra mocha mix drizzled on top.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
220g
Fat
16g
Carbs
24g
