Not many desserts say “homey comfort” like rice pudding. It was a staple in my house as a child. Not only popular in the United States, rice pudding (or Arroz con Leche) is commonplace in Peru. Normally loaded with eggs and milk, my vegan version uses soy creamer, soy milk and coconut milk. You can also make a decadent chocolate rice pudding with the addition of vegan chocolate chips…which tastes like a delicious bowl of hot cocoa! Both recipes are from my cookbook, Peruvegan, and take little time to prepare. Why not make some today?
VEGAN RICE PUDDING (ARROZ CON SOY AND COCONUT LECHE)
Ingredients:
¾ cup Indian basmati white rice
1 ½ cups water
Pinch of salt
¾ teaspoon cinnamon
2 ½ cups soy milk
½ cup soy creamer
1 cup of canned coconut milk
2/3 cup evaporated cane juice
½ cup raisins
1 teaspoon vanilla extract
Directions:
In a medium saucepan, bring water, rice, salt and cinnamon to a boil. Reduce heat to low and cover. Cook for ten minutes. Add soy milk, soy creamer, coconut milk, evaporated cane juice and raisins. Bring to low boil. Cover, reduce heat and allow to simmer for 30 minutes. Remove from heat and add vanilla. Serve warm, cold or at room temperature. Serves 4.
DECADENT CHOCOLATE RICE PUDDING
Ingredients:
1 recipe of Vegan Rice Pudding (Arroz con Soy and Coconut Leche)
½ cup to ¾ cup of vegan chocolate chips
Directions:
Prepare Vegan Rice Pudding (Arroz con Soy and Coconut Leche) per directions. During the last couple minutes of cooking, add the vegan chocolate chips (more or less, depending on how much chocolate you like). Allow chocolate to melt and stir. Serve warm. Serves 4.
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