This rice pudding is reminiscent of the old-fashioned custard rice pudding I grew up eating (minus the raisins that I always picked out ~ why did Daddy like those?) Mama used her mother’s thin, age-darkened recipe written in a spidery hand, which, instead of giving an oven temperature, called for a “slow oven” ~ because grandma had used a wood stove! It has always been my standard against which to measure all other rice puddings.
No wonder I was so unhappy with the rice pudding recipes I found when we became vegan. Who wanted sweetened rice in a puddle of non-dairy milk? Where was the pudding? Where was the custard? Was it even possible to get that without dairy ingredients and eggs?
This is a combination of several internet recipes from a few years ago. It has the wonderful custard that so many sadly lacked. It is not low fat, but it is exactly what I was aiming to replicate.
And if you must add raisins to duplicate your childhood memory, then *sigh* I guess that’s allowable. 🙂 Grandma’s recipe says to add 1 c. raisins.
Vegan Custard Rice Pudding
6 c. cooked brown rice (I have used as little as 4 c., but 5-6 c. is much better) *
- 4 c. Silk vanilla soymilk (or other non-dairy milk)
- 1 package Morinu extra-firm tofu
- 3 T. Ener-G egg replacer powder (no liquid added)
- 4 T. Earth-Balance non-hydrogenated stick “butter” (1/2 stick), softened
- 1/2 tsp. salt
- 3/4 c. evaporated cane juice crystals (or sugar)
- 1/2 tsp. pure stevia powder (or 1/2 c. more evap. cane juice)
- sprinkle of cinnamon (optional)
Preheat oven to 350°. Whiz in blender all ingredients except rice and cinnamon. (If you don’t have a 56-oz. blender, then leave 2 c. of soymilk out and mix it with the blended mixture before adding rice in the next step.) Stir blender mixture in with rice in a 3-4 qt. dish (a 9″x13″ cake pan is 3 qt.) Sprinkle with cinnamon, if desired. Bake for 45-60 minutes at 350°.
The top will split and crinkle as it cools just like grandma’s recipe! May be served warm, but I like it best cold.
*Note: My cooked rice in this batch was a bit firm and somewhat dry to start the recipe. It absorbed more of the “custard” than usual. It was still very good, but since my favorite part happens to be the custard….I, therefore, recommend brown rice that is soft and moist, or use only 5 cups.