Vegan Rice Pudding with Arborio Rice and Almond Milk

It's mid-lent.  If you've been following our Armenian Orthodox tradition of a vegan diet, having something creamy and sweet sounds pretty good about now.  Here's a spin on the traditional rice pudding.  I had some arborio rice (the rice you made risotto with), so I used that.  It tends to be a little sweeter and a little starchier than regular rice.  But you can use any kind of rice (even brown rice) for this recipe.

Here's what you'll need:

3/4 cup Arborio or regular rice

3 1/2 cups almond milk

1 cup water

1/4 cup sugar (or less)

cinnamon for the top

Use a heavy pan.  Add the rice and one cup of water.  Cook under low heat for about 5 minutes or so until the rice "opens".  This was a tip from "Auntie Zarouhi" up at summer camp the year I worked in the kitchen.  You want the rice to still be crunchy inside, but be open to receiving the milk.  : )  Add the almond milk and stir to make sure there are no grains sticking to the bottom.  Turn the heat to low and allow it to cook until the rice is totally cooked.  Stir every 5 minutes or so to make sure it's not sticking.  

Once the rice is fully cooked, pour the pudding into a dish.  Top with cinnamon and allow to cool.  Store in the fridge covered.  You can garnish with slivered almonds, raisins, cranberries.  But if you do top it, then count those points (if you're following WW).  I didn't calculate the points for toppings.

Makes 5 - 3/4 cup servings = 3 points a serving

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Pudding is the perfect thing to make in those heavy enameled iron Le Crueset (or knock off) pans.  I'm talking about ones like these.  I'm lucky enough to have my grammas knock off....gramma gave it to mom, and mom passed it to me.  Martha Stewart makes her own brand of these which Macy's carries.  I'm just spouting off here..you don't need one, but if you have one, they're a pleasure to use.  I use mine for all sorts of things from pudding, to dolma, to making in.  : )  It's a good investment (tho pretty expensive).  Click for more info.