Hey everyone! For a couple of weeks I have been working on perfecting my rice pudding recipe. It has never turned out to the creamy texture I like until today. Usually the rice still has a bite to it and it isn’t creamy enough. Today I got awesome results. I found that the key to creamy rice pudding is pre-soaking the rice for about an hour. The soaking ensures that the rice pudding will be super creamy and the rice will be really tender. The rice also cooks really fast since you pre-soak it. I think today’s recipe was really good, it turned out just the way I like it. Here’s the recipe.
1 cup water
1.5 cups soy milk plus 1 1/4 cup soy milk
1 1/4 cups of rice (long grain or medium grain, or even risotto rice)
3/4 cups sugar
1/2 teaspoon maple syrup
1/8 teaspoon lemon zest
1 Cinnamon stick
1/4 teaspoon vanilla extract
Rinse the rice under water. Then fill a bowl with water and add the rice. Soak it for about 1 hour. After the rice is soaked drain it. In a sauce pan heat the 1.5 cups of soy milk and the water. Add the Cinnamon stick. Add the rice. Cook for 10 minutes or until the liquid is absorbed. Add the sugar, soy milk, lemon zest maple syrup, and vanilla. Mix the rice pudding. Cook for about 5 more minutes. Make sure to keep an eye on it and keep mixing. If it looks a bit too thick add some more soy milk. Divide it into bowls. This makes about 4 servings. Cool and then store in the fridge. Serve it nice and cold. Enjoy!