In today's live stream, I have cooked a hearty vanilla rice pudding with raisins, nuts, and blueberries. It is the kind of comfort food I crave on snowy days like today. Feel free to watch the live stream again.

As usual, all dishes I feature on my live stream are whole food plant-based and oil-free.

This dish is usually cooked with round grain rice, but I borrowed inspiration from India. They cook rice pudding with whole grain rice, cardamom, and saffron.

However, I wanted to preserve e some features of this rice pudding from the memories I had when my mom cooked us rice pudding. 

She would cook it with round grain rice, milk, and cinnamon and would later top it with mandarin oranges from a can. Soooo delicious, but loaded with sugars.   

Recipe:

1 cup whole grain rice, Basmati

2 cups of water

2 cup almond milk, more if needed

1 tsp vanilla

1 tsp cinnamon

1 cup assorted raisins, cranberries, and nuts

1 cup frozen blueberries

Juice from one lemon

Juice from half an orange, use the other half for slices.

Instructions:

In a deep soup pot bring 2 cups of water to a boil.

Add rice, cinnamon, and vanilla and let cook until almost all liquid is absorbed.

Meanwhile heat lemon and orange juice in a shallow pan over medium heat until hot.

Add frozen blueberries and gently heat berries until the bottom of the pan is covered with blue juice from the berries. Remove from the heat.  

Stir rice mixture frequently and add the remaining milk gradually until all liquid is absorbed.

At this time add half of the nut-raisin mixture and stir.

Let stand for a few minutes and serve in a heatproof glass or bowl.

Top with warm blueberries and the nut mixture.

Decorate with a slice of orange.

 Enjoy

Yield

2-3

Author

Eat Like A Vegan Chef

Prep time

5 Min

Cook time

50 Min

Total time

55 Min

Print

With ImageWithout Image

Hearty Vanilla Rice Pudding

Ingredients

• 1 cup whole grain rice, Basmati
• 2 cups of water
• 2 cup almond milk, more if needed
• 1 tsp vanilla
• 1 tsp cinnamon
• 1 cup assorted raisins, cranberries, and nuts
• 1 cup frozen blueberries
• Juice from one lemon
• Juice from half an orange, use the other half for slices.

Instructions

1. In a deep soup pot bring 2 cups of water to a boil.
2. Add rice, cinnamon, and vanilla and let cook until almost all liquid is absorbed.
3. Meanwhile heat lemon and orange juice in a shallow pan over medium heat until hot.
4. Add frozen blueberries and gently heat berries until the bottom of the pan is covered with blue juice from the berries. Remove from the heat.
5. Stir rice mixture frequently and add the remaining milk gradually until all liquid is absorbed.
6. At this time add half of the nut-raisin mixture and stir.
7. Let stand for a few minutes and serve in a heatproof glass or bowl.
8. Top with warm blueberries and the nut mixture.
9. Decorate with a slice of orange.
10. Enjoy

Notes:

This dish does not adhere to the 5/1 carb/fiber rule as this is meant to be comfort food. Enjoy in moderation. :)

Calories

741.35

Fat (grams)

12.16

Sat. Fat (grams)

1.75

Carbs (grams)

155.05

Fiber (grams)

12.22

Net carbs

142.83

Sugar (grams)

80.27

Protein (grams)

11.78

Sodium (milligrams)

143.48

Cholesterol (grams)

0.00

Nutritional Disclaimer: https://www.eatlikeaveganchef.com/pages/Nutritional-Disclaimer

Eat Like a Vegan Chef

 

Did you make this recipe?

Tag @eatlikeaveganchef on instagram and hashtag it #eatlikeaveganchef

Created using The Recipes Generator