Vegan Date Rice Pudding

Vegan Date Rice Pudding

Vegan Date Rice Pudding

 

One thing my mother used to make very well was old-fashioned Swedish rice pudding.  It was a favorite treat that I looked forward to around the holidays.  Of course, it was loaded with milk and cream and sugar, so I gave up on that idea years ago.  Until my mother came to visit last week and I decided I would try to make a vegan version of it without the dairy and the sugar, using healthy whole-grain brown rice.  My mother is not very adventurous in trying new things, but she tried it seemed to enjoy it, and my husband and I loved it enough to make it again this week.

 

Here’s what I used:

 

1 cup sweet brown rice

2 cups filtered water

1 cup rice or soy milk

1/2 tsp salt

1/4 cup brown rice syrup

1 tsp gluten-free vanilla

1/2 tsp cinnamon

1 cinnamon stick

1/4 tsp ground ginger

1/4 tsp fresh grated nutmeg

3 fresh Medjool dates, pitted and chopped

 

Bring the rice, salt and water to a boil, reduce heat and simmer for 30 minutes.  Add the rice milk, brown rice syrup, vanilla and spices, and cook for another 15 minutes.  Add the medjool dates and transfer to a casserole dish.  Sprinkle with cinnamon and nutmeg and either serve hot or refrigerate for a firmer setting.  You can also toast it in a hot oven uncovered to brown the top or reheat leftovers.  Tastes great warm or cold. 

Serves 4

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