For the past week or so, I have been on a rice pudding kick. Maybe it's the cool spring weather (which still feels pretty wintery to me), or maybe it's just a comfort food craving. All I know is that I adore rice pudding. The recipe can be found on this site. Although I use hemp milk in the video recipe, soymilk is also delicious too.
I love to play around with the flavors, and customize my rice pudding depending on my mood. Sometimes I add raisins, and sometimes dried cherries. Sometimes I'll use freshly ground nutmeg instead of cinnamon, which give's the pudding a lovely egg-nog type flavor. Heck, my husband has been known to toss chocolate chips into his bowl, creating a velvety chocolate rice cream. Not too shabby. Oh, and did I mention that vanilla paste is a fantastic addition too, as is a drop of almond extract (though not necessarily in your nutmeg or cinnamon versions).
For this particular rice pudding recipe, I use a medium grain Cal Rose rice (the same rice that I use for sushi). It gives the pudding a very creamy texture, almost in a risotto kind of way. I tend to buy Cal Rose rice in 25 pound bags at Costco, so this is another stellar and economical way to go through my stash.
So if you're in the mood for a creamy comfort dessert, give this rice pudding recipe a try. You won't be dissapointed. Promise.