Rice pudding from VT

[Guest guest]

Here is the rice pudding from Vegetarian Times.

 

Kathleen

At 09:58 AM 10/10/00 -0400, Jamie Orozco wrote:

>Hi all- over the summer Veggie Times posted a couple of very yummy looking

>rice puddings-one was an almond on eusing almond milk! Can anyone post that

>for Cherrie? I don't have MC.

 

 

* Exported from MasterCook *

 

Toasted Almond Rice Pudding

 

Recipe By : Vegetarian Times Magazine, June 2000, page 62

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups blanched slivered almonds -- (5 oz.)

1/4 teaspoon salt

1/2 cup uncooked rice

(such as arborio or basmati or jasmine)

1 vanilla bean -- split lengthwise,

OR 2 tsp. vanilla extract

1/4 cup maple syrup plus

1 tablespoon maple syrup

OR 1/4 cup plus 2 Tbs. maple sugar

Fresh strawberries and mint sprigs -- for garnish

 

8 SERVINGS EGG- & DAIRY-FREE

 

For best flavor and texture, be sure this pudding is thoroughly chilled

before serving. If you like cinnamon, sprinkle a generous amount on top.

 

1. Preheat oven to 350F. Spread almonds on baking sheet and bake until

golden, about 8 minutes. Remove from oven; set aside to cool.

 

2. In medium saucepan, bring 1 cup water and salt to a boil over high

heat. Add rice, reduce heat to low, cover and simmer until water is

absorbed and rice is tender, 16 to 20 minutes, depending on type of rice.

 

3. Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish. In

blender, combine remaining 1 cup toasted almonds and 1 cup water. Blend

until mixture is smooth, 1 to 2 minutes. Add 1 3/4 cups water and blend

until smooth, about 1 minute.

 

4. Strain almond " milk " through cheese cloth into cooked rice in saucepan,

squeezing out as much liquid as possible. (Or, strain " milk " through

fine-mesh sieve several times before adding to rice.)

 

5. If using vanilla bean, scrape seeds into rice mixture with tip of knife

then add bean, or stir in vanilla extract. Stir in maple syrup, return to

a simmer and cook uncovered, stirring occasionally, until thickened

slightly, about 8 minutes. Remove from heat; cool slightly. Transfer

pudding to a bowl, removing vanilla bean if using. Cover and refrigerate

overnight.

 

6. To serve, spoon rice pudding into dessert dishes, sprinkle with

reserved almonds and garnish with strawberries and mint sprigs.

 

PER SERVING: 190 CALORIES; 5 G PROTEIN; 11 G TOTAL FAT; (1 G SAT. FAT) 19

G CARBOHYDRATE; 0 MG CHOLESTEROL; 70 MG SODIUM; 3 G FIBER

 

 

 

 

 

- - - - - - - - - - - - - - - - - -