I decided to try making a vegan rice pudding for us and Andy's parents the other evening, and it came out great! There's no egg, and I didn't even pre-cook the rice. I made it again and doubled the ingredients because everyone loved it so much, so you can do that too. But I had to add half an hour to the bake time for the double batch. You know it's ready when the rice is well done. It thickens as it cools. We also topped it with cinnamon the second time. Yum-O.
Add to baking dish:
1/2 cup uncooked brown rice
1/4 cup coconut sugar
5 to 10 drops vanilla liquid stevia
1 can (almost 2 cups) coconut milk
refill the can with cashew or almond milk and add that too
Stir.
Bake at 350 degrees with the lid on for about 1.5 hours.
Thickens as it cools.
Makes 4 servings.
Above: Rice pudding on the beach as the sun goes down.
Above: Ashley and Andy at the Magic Forest.
If you want to feel transported back in time while you're visiting the Lake George area, check out the Magic Forest. We love it. My favorite are the mechanical moving dioramas. There's one of Snow White that was at the 1939 World's Fair.
Above: The fern forrest we walk past by the cabin.
♥, Kelly
PS If you would like email notifications of new posts from me, you can now sign up to receive them. It's located on the top right side of my blog for now. I might move it a little further down in a week or two after everybody's seen it :-)
11 comments:
YUM! I also recommend you try Forbidden rice (by Lotus...it's a black/purplish rice) rice pudding. Here's an example, which uses coconut milk.
http://www.wholefoodsmarket.com/recipes/2300
This sounds amazing, easy to do and lots of easy to locate ingredients. Thanks for posting! Can't wait to try it out :)
I love rice pudding! I've never tried baking it, I've always done if on the stove top...your way is easier! Can't wait to try it and thanks for the recipe!
It sure looks delicious, Kelly! Will wait until much cooler weather to try it though. ;-)
Oh, I'd love that Magic Forest, too! And, we adore wild ferns. They are magical, too. We have many in our yard and woods. (Several different kinds, too.) Even if hubby mows the grass, he leaves them alone. The drought wiped out many of them and now they are slowly coming back with more rain.
Shirley
Yum, that rice pudding looks delish Kelly!
Hi Kelly! I just want you to know how much I love your blog! I ordered your book 2 weeks ago and was so captivated I read the whole thing at one time! Your pink and cute style is EXACTLY like me!! I also LOVE coconut more than anything.
I've been allergic to soy and sugar since age 16 and became a gluten-free vegan 2 years ago, so your book is perfect for my love of baking and raw foods!
I posted your book in my favorite reading list on my blog as well! I hope you'll check it out:)
The Soulful Spoon- www.thesoulfulspoon.com
Happy Baking:)
Heather McClees
Sounds like a great recipe. I love how the pink flip flops show in the bottom left corner of the rice pudding pic. Nicely done!
Looks yummy! I was looking around your blog and not seeing a "search" button....I thought I saw a recipe using your dehydrator and I can't find it. Hoping it was you as I just got a dehydrator. =0) Thanks for any help, Kellyc
so when you refill the can, you refill to the top with another type of milk? So the 1/2 cuppa rice cooks in almost 4 cups of liquid?
Thanks guys!
Yes, Esther, that's correct :-)
We cooked this last night and had it for breakfast with fresh strawberries: delicious :D
Lisa Jane Wells
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