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Vegan Friendly Caramelized Apple Ginger Rice Pudding

I saw the basis for this recipe on Seattle-Times website and figured it could be made vegan easily enough. I cut the “butter” back by a third and used uncrystallized candied ginger, simply meaning the candied ginger was enrobed in glittery sugar. If you are not a huge ginger fan you can cut it in half or leave it out. But do dice it up, it melts into the pudding wonderfully (Trader Joe’s carries a nice version of this ginger with their dried fruit and berries). Never used arborio rice before? If you have had risotto, you have had it. How easy it is to find depends on your grocery store. Often all you see is one severely over priced brand in a plastic jug. Do look, some are more reasonably priced, such as Village Harvest Italian Arborio Rice, which I can find locally (cheaper on Amazon though!).

Thankfully I had an extra cup left over for my “lunch” today. After 5 years I had the filling in one of my wisdom teeth fail and had to have reconstruction work this morning, I have a temporary crown on, and will get my real one in 2 weeks. I know…keep a wisdom tooth? Yep. They are preserving my teeth for good reason. After 6 years of extensive work it isn’t bad (and I hadn’t had any drilling in 3 years outside of an implant being put in), and honestly it is nice to have the silver filling gone – now my back tooth will match all my other ones! The highlight of the work was the dental dam popping off and flying across the room. Hard to not laugh when that happens….

The pudding is creamy and rich tasting, and gets better if it sits overnight chilling. Just remember, this is like making risotto. It does take time. But you won’t regret it. Unlike rice pudding made with bland long grain rice, this pudding stands out. I can’t imagine making my rice puddings any other way now!

Caramelized Apple Ginger Rice Pudding

Ingredients:

  • 2 Tbsp Earth Balance Buttery stick or unsalted butter (your choice)
  • 3 crisp apples, peeled, cored and diced (about 2 lbs)
  • 1 tsp ground cinnamon
  • 1 cup arborio rice
  • ¼ tsp fine sea salt (if using EB you may want to leave it out, EB is very salty)
  • ¼ cup granulated sugar, preferably organic
  • ½ cup candied ginger, diced (preferably uncrystalized)
  • 4 cups unsweetened almond or coconut milk

Directions:

Heat a medium heavy saucepan over medium-high. Add the butter, swirl to melt, then add the apples and cinnamon, sauté until browned, about 7 minutes, stirring often.

Add the rice, stir to coat. Add salt, sugar, ginger and 1 cup of the milk. Turn down to medium, stirring frequently, until almost all the milk has been absorbed.

Add the remaining 3 cups milk, 1 cup at a time, letting absorb before adding in the next cup. For best results heat the milk for each addition, either in a saucepan or for a minute or two in the microwave, per addition.

The cooking time will take about 25 minutes, with 5 to 8 minutes between each addition of milk.

Serve warm or dish into serving dishes and refrigerate.

Makes 7 to 8 servings.

~Sarah

PS: Did you miss my announcement of the giveaway I am putting on? Check it out here, and leave a comment on that post for a chance to win!

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Comments

  1. I love this , nice touch using the ginger, and almond milk , definitely going to try it

  2. I’ve never had rice pudding before, but this looks heavenly!

  3. Yummy! I had rice pudding on the brain too. I think this must be a very comforting treat – perfect for these chilly, rainy, fall days!

  4. Looks delish. I’ve had some luck subbing out coconut butter for butter in non-pastry items. I’ve also had some luck subbing short grain brown for arborio (cheaper and brown). Yum, perfect for cooler days ahead. Thanks!

  5. Yum, that looks like a similar flavor profile to the one I posted from Chef Bravo. I’ll have to try yours. I LOVE rice pudding!

  6. Waw! Woehoe! MMMMMMMMMMMM! Terrific food!

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