RICE PUDDING

🧂Ingredients

Click any ingredient to explore its profile, pairings, and related recipes.

• 2.5 cups water
  →
• 1 piece vanilla bean(pulp scraped and pods reserved)
  →
• 1 piece cinnamon stick
  →
• 0.25 teaspoon sea salt
  →
• 0.75 cup short grain brown rice(rinsed)
  →
• 1 quart rich almond milk(recipe preceding)
  →
• 0.5 cup maple crystals
  →
• 1 tablespoon maple syrup
  →
• 1 tablespoon rice syrup
  →
• 0.33 cup currants
  →
• 1 tablespoon orange zest
  →
• 0.5 cup orange juice(2 oranges)
  →
• 0.33 cup walnuts(toasted, chopped)
  →
• 1 piece ground cinnamon for garnish
  →

📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   In 1-gallon pot, bring water, vanilla pulp and pod, cinnamon stick, and sea salt to boil. Add rice and cover. Reduce heat to low simmer and slowly cook, covered, until rice absorbs all water, about 30 minutes 30 minutes. Remove rice from heat and let rest, covered, without stirring, for 15 minutes 15 minutes. Rice should not be fully cooked, as it will continue to cook in almond milk mixture.

2. 2

   Add almond milk, maple crystals, maple syrup, and rice syrup. Simmer, uncovered, over medium heat about 30-40 minutes 40 minutes. Stir mixture often to release starch from rice. This will allow pudding to become thick and creamy. Occasionally taste for doneness and continue to cook accordingly.

3. 3

   Add currants, zest, and juice. Remove cinnamon stick, and transfer pudding to bowl to cool.

4. 4

   Chill pudding in refrigerator. Garnish with walnuts and cinnamon just before serving.