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When eating out, I find that at times it can be difficult to decide on whether or not to have dessert after a wonderful main course meal. I’m not a big fan of sweets anyway, so I can often be just as satisfied with a cup of coffee or tea. But there are a handful of classic desserts that take control and decide for me. Bread pudding with sauce? I’m all in, every time. Warm pecan pie, say no more.
But the king of my dessert list is homemade rice pudding.
And who would have thought that this old-fashioned classic would be so adaptable to just about every dietary need. This recipe is adapted so that it works with a gluten free and non-dairy lifestyle. It could even be vegan. Simply leave out the egg and add more Silk Cashewmilk for creaminess.
Rice, in all of its purest forms, is gluten free. The only variety that you have to double-check would be a rice mixture like a wild rice blend or rice pilaf, which could contain grains like barley or wheat. Even then, a quick check of the ingredient list should put you at ease.
- 1 1/2 cups of leftover cooked rice
- 2 cups Silk Cashewmilk
- Pinch of salt
- 1 egg
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Cinnamon to taste
- (Optional) raisins or other dried fruit, non-dairy whipped cream
Begin by heating Silk Cashewmilk, rice, raisins (optional), and sugar in a medium saucepan over medium-high heat until boil. Stir, set to low-heat, and simmer for 10-15 minutes.
Meanwhile, beat the egg in a separate, large bowl.
Next, whisk a ladle of hot rice mixture into the beaten egg. Add rice and egg mixture back into the saucepan and stir on low heat for about 10 minutes more.
Remove from heat and add in vanilla extract.
Top with cinnamon.
So don’t skip this tasty dessert. It’s gluten free, dairy-free, a great way to use up last night’s leftovers, and, most importantly, tastes delicious.