As cool fall nights turn into even colder winter evenings thoughts turn to the smell of wood smoke hanging in the air that signals the warmth of the kitchen table and hot rich desserts. In the homes that we grew up in this meant rice pudding.
Today we are featuring a dairy free, vegan rice pudding and we chose basmati rice to add a nuttier flavour.
Hands down basmati rice is our favourite.
Basmati rice falls within the ‘medium glycemic index which makes is a healthier choice for everyone and specifically anyone with diabetes. One cup of cooked basmati rice is 190 calories compared the same amount of cooked white rice that comes in at 204 calories.
The earliest recorded mention of basmati rice according to Wikipedia is in 1766 and basmati rice traditional is grown in India and Pakistan.
- 2 cups of basmati can rice for the rice that you prefer.
- 1/2 cup raisins
- 1 teaspoon vanilla
- 7 cups almond milk or milk substitute
- 4 tablespoons spoons maple syrup
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 2 1/2 teaspoon cinnamon
- Soak rice and raisins for half an hour and drain
- Fill the bottom pot of double boiler ½ full with water and bring to a boil
- Into the top saucepan combined the rice, raisins, vanilla, almond milk, maple syrup, ginger, nutmeg, and cinnamon.
- Place the top sauce pan in the bottom pan and stir the now liquid rice pudding
- Stir often while the rice is cooking and once the pudding starts to thicken stir constantly to prevent burning.
- Should the rice absorb all of the liquid add more ½ cup at a time to ensure your pudding is not too runny yet creamy
- Once the rice is cooked serve
From Our Table to Yours