sweet ending - rice pudding - Brief Article

Rice pudding--minus the dairy

All it takes is a little culinary magic to transform the simplest ingredients--rice, milk, butter and sugar--into one of the most irresistible of comfort foods: rice pudding.

Traditionally, whole milk and eggs are responsible for rice pudding's soothing texture. But in recipes as in life, rules are meant to be broken, and the dessert that follows is completely dairy-free. How did we do it? By cooking the rice in almond "milk" (made by whirling toasted nuts and water in a blender) instead of dairy milk, we not only created the desired richness but added a slightly nutty taste in the process. The almond milk adds some fat but no cholesterol.

To make rice pudding, you can use almost any type of rice--jasmine, basmati, short-grain arborio and even sticky (glutinous) varieties. But the one kind to avoid is brown rice, because its earthy flavor would spoil the pudding's delicate taste. For exceptional rice pudding, add a little vanilla. If you use the whole bean, don't toss it when you're done--you can reuse it by rinsing and drying it before storing.

Rice pudding is a perfect finale to almost any meal. But don't take our word for it: Try it tonight and you'll see that the proof really is in the pudding.

Toasted Almond Rice Pudding

8 SERVINGS

EGG-& DAIRY-FREE

For best flavor and texture, be sure this pudding is thoroughly chilled before serving. If you like cinnamon, sprinkle a generous amount on top.

1 1/4 cups blanched slivered
  almonds (5 oz.)
1/4 tsp. salt
1/2 cup uncooked rice
  (such as arborio,
  basmati or jasmine)
1 vanilla bean, split
  lengthwise, or 2 tsp.
  vanilla extract
1/4 cup plus 1 Tbs. maple
  syrup or 1/4 cup plus
  2 Tbs. maple sugar
Fresh strawberries and
  mint sprigs for garnish

1. Preheat oven to 350 [degrees] F. Spread almonds on baking sheet and bake until golden, about 8 minutes. Remove from oven; set aside to cool.

2. In medium saucepan, bring 1 cup water and salt to a boil over high heat. Add rice, reduce heat to low, cover and simmer until water is absorbed and rice is tender, 16 to 20 minutes, depending on type of rice.

3. Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish. In blender, combine remaining 1 cup toasted almonds and 1 cup water. Blend until mixture is smooth, 1 to 2 minutes. Add 1 3/4 cups water and blend until smooth, about 1 minute.

4. Strain almond "milk" through cheesecloth into cooked rice in saucepan, squeezing out as much liquid as possible. (Or, strain "milk" through fine-mesh sieve several times before adding to rice.)

5. If using vanilla bean, scrape seeds into rice mixture with tip of knife then add bean, or stir in vanilla extract. Stir in maple syrup, return to a simmer and cook uncovered, stirring occasionally, until thickened slightly, about 8 minutes. Remove from heat; cool slightly. Transfer pudding to a bowl, removing vanilla bean if using. Cover and refrigerate overnight.

6. To serve, spoon rice pudding into dessert dishes, sprinkle with reserved almonds and garnish with strawberries and mint sprigs.

PER SERVING: 190 CAL.; 5G PROT.; 11G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 70MG SOD.; 3G FIBER

VT recipe        11 grams fat      0 cholesterol
Typical recipe    6 grams fat   84mg cholesterol

JANET CHARATAN is recipe editor of Vegetarian Times. MIKE PERRINE is a former pastry chef of Angelica Kitchen in New York City.

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