Vegan Rice Pudding
Welcome to 2014! I have high hopes for this year, as well as some lofty goals for myself. In blogging world I’m hoping to up my posting schedule – and with that plan recipes in advance so that events in “real life” don’t effect my blogging world. I had hoped to do this last year but as usual life got in the way, however I’m starting 2014 on the right foot with six posts mostly written and ready to go! My ultimate plan for this year is to have three posts a week with 52weeksofcooking posts every Thursday in an attempt to keep that organized. The first Monday of every month (starting in February) will still be Secret Recipe Club (!!!) with subsequent Mondays featuring other monthly blog challenges, including a return to Dom’s Random Recipes. With that plan I’m currently looking to join at least two more monthly link-ups, so let me know if you have any suggestions This will leave one weekly post to highlight whatever ingredient or cooking technique or new toy or restaurant that I’m currently enjoying – which is where today’s recipe falls.
Ever since Joe and I started dated we have rotated off the major holidays with our respective families, and this year we decided to take advantage of (finally) having a dining room and hosting both of our family around the winter holidays. First on the schedule was Joe’s family, for which I did an Italian dinner featuring a mix of old and new recipes. One of the bigger challenges for me was figuring out a simple and delicious vegan dessert that could either be done well in advance or using my slow cooker – since I knew my burners and oven would already be occupied. After tossing around a few ideas I decided to go with a Vegan Rice Pudding, which I could make in my slow cooker and then transfer to the fridge until it was time to serve.
- 1 cup long grain white rice
- 4 cups coconut milk (original)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp melted soy "butter" (unsalted)
- In a 4 QT (or bigger) slow cooker stir together the rice and coconut milk, along with the sugar, vanilla, cinnamon, and salt. Pour the melted butter over top and cover.
- Cook on high for 3 hours or on low for 5 1/2 - 6 hours.
- Serve warm or cold - depending on taste!
This recipe was a HUGE hit! While I was more than a bit nervous about it, since I had never made rice pudding vegan or otherwise before – but it was fantastic. It was also delicious the next day when my SiL enjoyed the few remains as a post shopping snack. I can easily see this recipe becoming a staple, and enjoy trying different variations in the future.
I’m looking forward to seeing what 2014 has in store – new city, (hopefully) new job, and lots of new food!