Old Fashioned Rice Pudding

Ingredients

• 1 cup Arborio rice (Unrinsed)
• 4 cup Plant milk (Use up to 4 1/2 cups (1064 ml) total as needed for consistency; additional milk may be stirred in to loosen the pudding)
• 0.5 cup Raisins (Soaked; optional)
• 0.333 cup Cane sugar
• 1 tsp Vanilla
• 1 tsp Cinnamon
• 0.25 tsp Nutmeg
• 0.25 tsp Salt
• Filtered water (For soaking the raisins)
• Butter (Stir in after removing the pudding from the heat; the source does not specify an amount. Use dairy-free butter to keep the recipe dairy-free.)

Steps

1. 1

   Place the raisins in a bowl and cover them with filtered water. Set them aside to soak while preparing the rice pudding.

2. 2

   In a large pot, warm 4 cups of the plant milk with the cane sugar over medium heat. Once the sugar has dissolved, add the salt and nutmeg, then whisk to combine.

3. 3

   Add the unrinsed Arborio rice and stir well.

4. 4

   Bring the mixture to a gentle boil, then reduce the heat and cover the pot. Cook for 30–40 minutes, stirring occasionally to prevent the rice from sticking.

5. 5

   When the rice is tender and has absorbed most of the liquid, drain the soaked raisins and stir them into the pudding along with the cinnamon.

6. 6

   Cook for 5 more minutes. If the pudding becomes too thick, stir in 1/3 cup or more plant milk until it reaches your desired consistency.

7. 7

   Remove the pot from the heat. Stir in the butter and vanilla.

8. 8

   Serve the rice pudding warm or chilled. Add additional plant milk whenever needed to loosen the pudding.

Notes

Raisins are optional. Store the pudding in an airtight container in the refrigerator for up to 5 days. The source lists butter in the directions but does not provide an amount; use dairy-free butter to preserve the recipe's dairy-free character.

Nutrition per serving

• dessert
• breakfast
• vegan
• dairy-free
• one-pot
• stovetop
• make-ahead
• comfort food