Comforting rice pudding with a sweet caramel twist. What more could you ask for?
OK, how about if I tell you it is also gluten free and vegan too? Yep, it’s a pretty amazing little recipe! (Not that I’m bragging or anything…)
Regular readers will know that I work with Vitasoy each month to create sweet and savoury recipes using their range of soy, oat and rice milks. I really love the challenge of replacing dairy with these milks – even when the results are (sometimes) disastrous!
I have to admit, there was a few dud batches of rice pudding before I finally came up with the idea of making it caramel flavoured, and once it was perfect I served it up to hubby (who is a big rice pudding fan). He said he liked it, but I suspect he prefers a certain store bought version better. Never mind.
Trust me on this one, it is delicious. And if you are following a gluten free or vegan diet then you’ll love this little indulgence as I know there are quite a few dessert restrictions with your dietary requirements.
For everyone else, just enjoy this sweet treat, without any of the high fat content of regular cow’s milk and cream. Your heart will love you.
On a side note, I was very pleased to give my gorgeous little vintage pastel coloured ramekins another styling workout. So pretty.
Have you ever tried to make something you enjoyed at a restaurant or bought at a shop, only to find that it didn’t taste quite right? (Or maybe it was better!?).
This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.
Soy caramel rice pudding
- 1 cup (200g) arborio rice (or other short grain, risotto rice)
- 4 1/2 cups (1.25 litres) Vitasoy Original Soy Milk* (plus 1-2 cups extra, if necessary, depending on how thirsty your rice is).
- 1 vanilla bean, split and seeds scraped
- 1 cinnamon stick
- 1/4 cup (50g) dark brown sugar
- 1/2 cup (100g) caster sugar
1. Place the rice, soy milk, vanilla seeds and pod, cinnamon stick and brown sugar into a medium saucepan and place over high heat.
2. Bring to the boil, stirring regularly, then turn down the heat to medium-low. Cook, stirring constantly for 35-40 minutes until the rice is soft, most of liquid has been absorbed and the mixture is thick. If your rice is still too hard after this time, add a little more soy milk and keep stirring. Some types of rice will need more liquid to soften to your desired texture.
3. Take off the heat. Pick out the vanilla pod and cinnamon stick and discard. Allow to sit while you make the caramel.
4. Place the caster sugar and three tablespoons of water in a small saucepan. Place over high heat and stir to dissolve the sugar, then allow to boil, without stirring, until a medium brown caramel. This should take 5-10 minutes.
5. Carefully pour the caramel into the rice pudding and quickly stir to combine. Be careful as the mixture will boil and spit on impact, just use a long wooden spoon and stand back and stir like crazy.
6. Serve warm or chill in the fridge overnight and serve. You may need to loosen the pudding with a little extra chilled soy milk if serving it cold.