If you want a nice, creamy dairy desert but for one reason or another can’t have the dairy, this rice pudding recipe might just put a smile on your face.
- 5 Cups of cooked rice (Short grained white, brown or Arborio rice, cooked with a little extra water)
- 3/4 tsp finely ground kosher salt
- 3 eggs
- ~1/4-1/3 vanilla bean
- 1.5 cups sugar (preferably raw sugar with some flavor)
Break up the piece of vanilla bean into the blender, adding two cups of rice and 3/4 tsp of salt. Puree multiple times vigorously, allowing to rest between busts of blending. Be very sure that the vanilla bean is in tiny bits.
Pour the liquid from the blender and three cups of cooked rice into a big pot and start warming it on a very low flame.
In a bowl, wisk up three eggs with the sugar. Add a few cups of the warmed rice mix from the pot and mix well. Mix this into the pot before it gets too hot (and cooks the eggs) and keep stirring on a medium-low flame until it thickens (this could be up to 30 minutes).
Just a reminder: It would be so sad if you forget to taste it while it is still hot! What are you waiting for?
The secret bonus track:
If you have a hankering for some pareve ice cream or have some rice pudding leftovers that need a refresh, just throw it in the blender and puree with a touch of water and freeze. Once in the freezer, pull it out and stir it every so often so you don’t end up with a “fruit at the bottom” brick. Save yourself some frustration and pull it out of the freezer 45 minutes to an hour before serving.
A note about food allergies:
Food allergies don’t play fair. People may have reactions to vanilla, sugar, rice, salt and/or eggs, leaving very little room for assumptions. Please verify that your ingredients are safe for you or the person you are cooking for. When in doubt, don’t take a chance. Nothing ruins a good meal like a trip to the emergency room.
This recipe is dedicated to my friend Matt Simpson, the one and only Beer Sommelier, who appreciates a good pareve desert. Cheers!