Creamy Nondairy Rice Pudding with Cardamom and Raisins - dummies

Creamy Nondairy Rice Pudding with Cardamom and Raisins

By Suzanne Havala Hobbs

This dairy-free pudding recipe is simple to prepare and doesn’t require much time at the stove. The pudding thickens in the pan as the rice absorbs the liquid. The result is a rich, creamy pudding with a delicious twist-adding cardamom and raisins.

Preparation time: 5 minutes

Cooking time: 50 minutes

Chilling time (optional): 2 hours

Yield: 6 servings

3 cups vanilla soymilk (or your choice of nondairy milk)

1/2 cup long-grain white rice

1/2 cup golden raisins (or chopped dates)

1/4 teaspoon salt

1 tablespoon nondairy, trans-fat-free margarine

1/4 cup sugar

1/2 teaspoon ground cardamom

1 teaspoon pure vanilla extract

Ground cardamom for garnish (optional)

1/3 cup chopped almonds (optional)

  1. In a medium saucepan, bring the soymilk to a boil over high heat, stirring constantly (about 5 minutes).

  2. Add the rice, raisins, salt, margarine, sugar, cardamom, and vanilla. Stir to combine. Reduce the heat to low.

    Add chopped almonds, if desired.

  3. Cook, covered, for about 45 minutes, or until all the liquid has been absorbed. Lift the lid and stir every 15 minutes, covering again tightly each time you remove the lid.

  4. After all the liquid has been absorbed, remove the pudding from the heat. Cool until only warm. Serve immediately or place in the refrigerator to chill for 2 hours. Top with a sprinkling of ground cardamom, if desired. Pudding can be stored in the refrigerator for a week (but it will be gone before then!).

For a richer pudding, try using soy creamer in place of the soymilk.

Per serving: Calories 206 (from Fat 34); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 168mg; Carbohydrate 37g (Dietary Fiber 1g); Protein 5g.