Lemon Rice Pudding Soy Milk Recipes

VEGAN RICE PUDDING

Vegan Rice Pudding image

This rice pudding recipe is dairy- and egg-free, making for a sweet dessert that everyone can enjoy. Warm spices and raisins add flavor and texture.

Provided by Jolinda Hackett

Categories Dessert

Time 3h10m

Yield 4

Number Of Ingredients 7

Ingredients

1/2 cup white rice
4 cups soy milk , or any other vegan non-dairy milk substitute
2 teaspoons vanilla extract
1 teaspoon ground cinnamon, plus more for sprinkling
Dash nutmeg , plus more for sprinkling
1/4 cup sugar
1/2 cup raisins

Steps:

Gather the ingredients. Preheat the oven to 275 F and lightly oil a 1 1/2-quart ovenproof dish.
Mix all of the ingredients in a large bowl and transfer the mixture to the prepared dish.
Cover and bake for 2 hours; remove the cover and bake for another hour, or until the pudding sets.
Serve hot or cold and enjoy.

Nutrition Facts : Calories 240 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, Sodium 122 mg, Sugar 30 g, Fat 4 g, ServingSize About 4 servings, UnsaturatedFat 0 g

LEMON RICE PUDDING (SOY MILK)

Lemon Rice Pudding (Soy Milk) image

An easy stove-top rice pudding that can be served warm or chilled. Simple ingredients and easy to make. Cooking time does not include chilling time - this will vary based on the temp in your house and the temp at which you want to serve the pudding. Can be garnished with chocolate sauce, crumbled cookies, or whipped cream.

Provided by galponetta

Categories Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups soymilk
1 lemon, zest of, in strips
1/2 cup granulated sugar
2 large eggs
2 1/2 cups cooked white rice (2 to 3 cups will work)
1/4 teaspoon vanilla

Steps:

Peel the zest from the lemon in large strips with a vegetable peeler. Be sure only to get the yellow zest, not the white pith.
In a 2 quart sauce pan, simmer soy milk, sugar and lemon zest over medium heat until just steaming.
Lightly beat the two eggs in a small bowl. To the eggs, add about 1/3 cup hot milk a spoonful at a time, stirring after each spoonful is added to temper the eggs.
Slowly pour the eggs mixture into the sauce pan of milk, stirring constantly.
At this point, remove the strips of lemon zest, or optionally strain the pudding base through a wire mesh strainer into a bowl, and then return to the pan.
Increase the heat to medium-high, and stir constantly until the milk just starts to thicken. Do not let the milk boil.
Add the cooked white rice and keep stirring until the pudding is somewhat thickened and silky.
Remove from heat and add vanilla if desired.
Pour into a serving dish or individual dishes. Cover the top of the pudding with plastic cling film to keep a skin from forming.
Cool at room temperature until just warm.
Can serve warm, or further chill in the refrigerator if desired.

Nutrition Facts : Calories 354.2, Fat 4.8, SaturatedFat 1.1, Cholesterol 93, Sodium 98, Carbohydrate 67.4, Fiber 1.5, Sugar 30.3, Protein 10

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