- Cooking Time:
- Servings: 2
- Preparation Time:
- 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.
NotesThis is one special holiday-infused delight, made of the two primary foods that remind me of Christmas: “eggnog” and Chinese food takeout, or white rice to be exact. Hell, even if you forgot to stock up on vegan eggnog this year, you could always make your own… Think that’s a bit too much work just for some rice pudding? Just wait until you taste it, and then you’d be willing to go through any lengths to make another batch. Creamy, sweet, and a just touch spicy, a bowlful is like experiencing Christmas day all over again, whenever you want.
[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!]
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
ES Diversity - Creating Connections through Food Volume 1 Mains and Appetisers
Easy Homemade Salad Dressings
Delightful DessertsSee More
Dark chocolate truffle tart with flax seeds
Khatta Meetha Karela
Roasted Butternut Squash SoupSee More