This is not just any old vegan rice pudding, this is THE vegan rice pudding. I have this perpetual problem that I make too much rice. It never fails. Maybe I just forget that rice doubles in size, or maybe subconsciously I know that I can make rice pudding with the remainder. Regardless, this is effing delicious.
I based this recipe off of a traditional south indian dessert called payasam. I can’t get enough of the stuff. It’s yummy and makes me feel good. There are different variations, some use rice which is my fav, others use noodles, but the other ingredients are always the same: milk, jaggery, cardamom, cinnamon, and sometimes cashews. Ayurvedically speaking it’s good for all doshas. Can you tell I’m itching to get on vacation!? A dear friend of mine who follows a macrobiotic diet loves it as well.
You will need:
Cooked short grain brown rice, soy milk, maple syrup, vanilla extract, ground cinnamon and ground cardamom
Put two cups of cooked rice (I use a pressure cooker) into a pot. Add enough soy milk to just cover the rice (approximately 2 cups). Bring to a simmer on medium heat. Once it starts to simmer, add 1 tsp vanilla extract, and 3 Tbsp maple syrup. Stir it in well. Then add 2 Tbsp of ground cinnamon and 1 Tbsp ground cardamom. (If these proportions scare you, then add a little at a time until you like it. I like mine strong). Keep stirring until it looks consistent all the way through. Reduce heat to low, stirring periodically. Once most of the soy milk is absorbed, remove from heat and let sit for a few minutes to thicken. Eat it hot or put it in the fridge and eat it cold. Both hot and cold versions are super yummy. You can make your own variation by adding cashews, almonds, raisins or cranberries. Or top it with a strawberry! The possibilities are endless.
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