This recipe, sent in by our Insane Cook, Paula, has been sitting in my in-box for quite awhile. Time to publish it. I am not sure why Paula lists Arborio rice, specifically, but keep this in mind. Perhaps because it is a medium grain.
- 2 cups water
- 1 cup Arborio rice
- 3 cups vanilla soy milk
- 1/4 cup sugar
- 1 cinnamon stick
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon, plus more for dusting
- 1/4 teaspoon ground nutmeg
- Add Fresh Berries
- Add Whipped topping
- 1 Large bowl
- 1 Medium sized, ovenproof, saucepan
- Preheat the oven to 375 degrees F.
- Bring the water to a boil in a medium sized, heavy, oven-proof saucepan.
- Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked.
- In a large bowl, whisk the soy-milk and sugar. When the rice is cooked and still hot, add the soy-milk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes.
- Remove from the oven, uncover, and remove the cinnamon stick.
- Stir in the vanilla, cinnamon and nutmeg. Pudding will be slightly liquid; the liquid will continue to absorb into the rice and thicken as the pudding cools.
- Dust with cinnamon and nutmeg, if desired.
- Serve warm or at room temperature.
A two-star for difficulty, (baking and such), Paula has kept this recipe Parve, so it can be eaten with a meat meal, by the use of soy milk. The combination of nutmeg, cinnamon and vanilla is a yummy one and very pleasing on the scent as well. I personally am not a fan of rice pudding, but I do know many people love this dish, and this recipe is fairly easy, chocked full of berries, and delicious to boot. Enjoy!