CHRISTMAS RICE PUDDING
Christmas Rice Pudding
- Servings: 2
- 1 Cup Cooked Long Grain White Rice
- 1 1/2 Cups Vegan Eggnog (divided)
- 1/3 Cup Brown Sugar
- Pinch Salt
- 1/4 Teaspoon Ground Cinnamon
- 1/3 Cup Raisins
- 1 Tablespoon Margarine
- 1 Teaspoon Vanilla Extract
- Nutmeg, to Serve
Place the rice and 1 cup of “nog” in a medium saucepan and cook over moderate heat.
Keep it just below a boil for about 5 minutes until the rice has mostly absorbed the liquid, and add in the sugar, salt, cinnamon, and raisins.
Cook for another 10 minutes or so before adding in the remaining nog, and then simmer for another 5 - 10 minutes, until the mixture has reached your desired thickness.
Stir in the margarine just to melt and combine, take the pot of the heat, and incorporate the vanilla.
Either serve immediately while still warm, or let it sit in the fridge until it’s thoroughly chilled.
Top with freshly grated nutmeg, if desired.
[This recipe and many others can be found on my blog at http://www.bittersweetblog.wordpress.com, and look out for my cookbook, My Sweet Vegan, available on amazon.com now!]