Pareve Brown Rice Pudding

"I wanted rice pudding and decided to try my hand at a recipe of my own. Enjoy!"
 
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photo by RedTennies photo by RedTennies
photo by RedTennies
Ready In:
45mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • In medium size sauce pan over medium-high heat combine soy milk with sugar, vanilla, and cinnamon bring to a boil while constantly stirring.
  • In a separate bowl large enough to accommodate the hot liquid beat the egg with a whisk while slowly adding the hot liquid a little bit at a time until all of the liquid has been added to the egg.
  • Place the 2 cups of cooked rice into the pan used to cook the soy milk mixture.
  • Add the soy milk mixture to the rice in the pan and return heat to medium-high, stir constantly until the mixture comes to a boil then reduce heat to simmer.
  • Simmer mixture for 15-20 minutes, stirring every 5 minutes until the mixture is a creamy consistency.
  • Remove from heat, cover top with wax paper and place in the refrigerator to cool.

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Reviews

  1. Funkymunky613
    I made this a while back. It was truly excellent. I will make it again but maybe add pineapple for fun :).
     
  2. Connie Lea
    Yummy. I only used 1/4 cup sugar, which was sweet enough for me. Would be extra good with added raisins.
     
  3. smadie3
    This was pretty good. I used skim milk, Truvia, and egg whites and ended up with a good result. This was the first time I've had rice pudding and it was OK but I felt like it needed some more spices.
     
  4. day-hee
    Just made this with some leftover brown rice and it was delicious. Just the right amount of vanilla and cinnamon, not too thick or dry but nice and creamy. I used regular 1% milk as my brother is allergic to soy, but I much prefer soymilk and I think I would have liked it even more had I stuck to the original ingredients. Thanks!
     
  5. RedTennies
    I made this for my husband who said it was the best he ever tasted. I used 2% milk and substituted maple syrup for the sugar and added raisins. So easy, so good. Thank you for such a yummy, simple dessert.
     
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Tweaks

  1. RedTennies
    I made this for my husband who said it was the best he ever tasted. I used 2% milk and substituted maple syrup for the sugar and added raisins. So easy, so good. Thank you for such a yummy, simple dessert.
     
  2. Kaytie Did
    I have used this recipe many times, it's one of my favorites for breakfast or snack, and keep forgetting to rate it. I always have leftover brown rice hanging around, so it's an easy and delicious way to use it up. I've made it using 1%, skim, almond or soy milk and they all turn out great. I usually substitute 4 egg whites (4 Tblsp. if using a carton of egg white), 4 Tblsp. maple syrup instead of sugar and always add raisins (cause I love them)and it is yummy. Thanks for the great recipe!
     
  3. TornByPastry
    This was my first time making rice pudding and it came out great, it was easy to make and a good way to use up leftover brown rice. The only change I made is I used nonfat milk instead of soymilk. I toped it off with fresh whipped cream yum!
     

RECIPE SUBMITTED BY

My name is Helen and I found the love of my life on the internet of all places. At the time I didn't realize he was a nice Jewish boy (raised Kosher) but I count my blessings on a daily basis. Being raised Catholic and non-Kosher, I have been going through a great period of adjustment. I'm currently going through conversion here in South Carolina while my husband pursues a career in the Air Force. With that being said, I'm facing the challenges of keeping a Kosher kitchen from one state/continent to the next and let me tell you, its been an experience :) I'm becoming quite adept at vegetarian cooking (where there's a lack of available meat) as well as recipe modifications to make "local" favorites Kosher-friendly for my family and friends.
 
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