Ingredients for Very Vanilla Rice Pudding
- 2 cups water
- Arborio Rice
- Soymilk
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 cinnamon stick
- Vanilla Extract
- ¼ teaspoon ground cinnamon
- Pinch of ground nutmeg
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How to Make Very Vanilla Rice Pudding
- In a medium saucepan, bring 2 cups of water to a boil.
- Add 1 cup Arborio rice. Cover, reduce heat to low, and simmer for 20 minutes, or until the rice is nearly cooked but still slightly firm.
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 3 cups vanilla soy milk, ½ cup granulated sugar, and ¼ teaspoon salt.
- Once the rice is cooked, stir in the soy milk mixture and 1 cinnamon stick.
- Cover the saucepan and transfer to the preheated oven. Bake for 45 minutes.
- Remove from the oven, uncover, and remove the cinnamon stick.
- Stir in 1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, and a pinch of ground nutmeg.
- The pudding will be slightly liquid; this is normal. The liquid will thicken as it cools.
- Divide the rice pudding among 8 bowls.
- Serve warm or at room temperature. Dust with brown sugar before serving, if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
33g
Fat
1g
Carbs
10g
