Rice pudding with soy milk

Rice 648 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Rice pudding with soy milk
  • Serves: 6 People
  • Prepare Time: 110
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Rice pudding is usually made with milk and butter and cream are added at the end of cooking. This option is 100% lean. You can use almond or rice milk instead of soy milk

Ingredients

Directions

  1. For the sauce, pour the frozen cherries into a colander set in a saucepan. Defrost completely, retaining any juice that flows out.
  2. Add 1 glass of cold water to a saucepan, add sugar, bring to a boil and cook for 5 minutes.
  3. Add cherries and cinnamon to the sauce. Mix cornstarch with 1 tbsp. l. cold water and pour into the cherry syrup. Stir well so that no lumps form. Let the mixture boil and thicken slightly. Remove from heat and cool.
  4. For pudding, boil 1 cup of water and salt, add rice, simmer over medium heat until water is absorbed.
  5. Add brown and vanilla sugar. Pour in 500 ml of soy milk, bring to a boil. Cook, stirring occasionally, until the rice is very soft and all the liquid is absorbed, about 35 minutes. Top up with more milk if necessary.
  6. Preheat the grill in the oven to high. Divide the pudding into ovenproof tins, sprinkle with white sugar and grill until caramelized. Serve with cherry sauce.

Rice pudding with soy milk



  • Serves: 6 People
  • Prepare Time: 110
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Rice pudding is usually made with milk and butter and cream are added at the end of cooking. This option is 100% lean. You can use almond or rice milk instead of soy milk

Ingredients

Directions

  1. For the sauce, pour the frozen cherries into a colander set in a saucepan. Defrost completely, retaining any juice that flows out.
  2. Add 1 glass of cold water to a saucepan, add sugar, bring to a boil and cook for 5 minutes.
  3. Add cherries and cinnamon to the sauce. Mix cornstarch with 1 tbsp. l. cold water and pour into the cherry syrup. Stir well so that no lumps form. Let the mixture boil and thicken slightly. Remove from heat and cool.
  4. For pudding, boil 1 cup of water and salt, add rice, simmer over medium heat until water is absorbed.
  5. Add brown and vanilla sugar. Pour in 500 ml of soy milk, bring to a boil. Cook, stirring occasionally, until the rice is very soft and all the liquid is absorbed, about 35 minutes. Top up with more milk if necessary.
  6. Preheat the grill in the oven to high. Divide the pudding into ovenproof tins, sprinkle with white sugar and grill until caramelized. Serve with cherry sauce.

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