Dairy Free Rice Pudding
Rice is naturally gluten free. This is great for me since rice is a staple in my house. And this simple recipe only has 5 ingredients and works with any kind of leftover cooked rice you have. I used brown rice in mine, but you can easily use leftover Chinese takeout rice, Uncle Ben’s rice, Basmati rice, etc. For the milk aspect I used unsweetened vanilla almond milk, but you can use soy milk,vanilla soy milk, original almond milk, basically whatever you prefer and whatever meets your allergy/sensitivity needs. The only downside to this recipe is that it took about an hour for the rice to absorb the milk to the right consistency. It was so yummy and I’m excited to make it again! Enjoy!
2 cups cooked leftover rice
3 cups unsweetened vanilla almond milk
1/2 cup sugar
1/2 tsp cinnamon
1 tsp vanilla extract
1. Put all ingredients into a sauce pan over medium high heat. Stir occasionally so the rice doesn’t stick to the bottom. Bring rice mixture to a boil and reduce heat to medium-low. Stir rice to keep a skin from forming at the top of your pudding. Keep checking back and cook until desired consistency, 50-60 minutes. Serve warm or chilled.