Creamy, comforting rice pudding that just happens to be dairy-free.
has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats , since we're guessing you have those covered. Today, we're making rice pudding with two pantry staples.There’s a lot to disagree about when it comes to rice pudding.
Luckily, there’s something we can all agree on: Rice pudding should be creamy. Otherwise, what’s the point?, the main recipe calls for whole milk, though the authors note that “you may substitute soy, almond, cashew, or beverage-style coconut milk for the dairy milk.” Similarly, incalls for milk, but the headnote says you can “use coconut, hazelnut, or almond milk instead of cow’s milk for a nice twist.”This Big Little Recipe doesn’t use dairy milk .
There are a lot of benefits here: First, we eliminated a perishable ingredient , and now the whole list comes from your pantry. If you have rice and sugar, which I always do, then you can have rice pudding whenever the heck you want. Second, we amplified the rice flavor, like hitting the volume button up, up, up, up on your computer until you’re chair-dancing at your desk and you don’t care what people think because this is such a great song! Like that. Because this is the riciest rice pudding out there.
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