Recipe:

Vegan Rice Pudding

by Chef Daniel Morduchowicz

As I move more and more towards a plant based diet, based on my spiritual practice of lessening suffering in the world, I love to turn traditional recipes into something new using only vegan ingredients.

- Chef Daniel Morduchowicz

Recipe

Course
Dessert
Cuisine
Spanish, English
Total Servings
4
Calories Per Serving
588
Prep Time
20 min
Cook Time
30 min
Resting time
1 hour
Total Time
110 minutes

Ingredients

  • 1 cup sushi rice
  • 3 cups nut based milk, such as almond or cashew milk
  • 1/2 cup sugar
  • pinch of salt
  • lemon rinds
  • cinnamon for finishing, to taste

Instructions

  • Heat up your nut based milk and add sugar and salt
  • Place the sushi rice in a medium size pot and add half the milk.
  • Add the lemon rinds.
  • Bring to a simmer, stirring every minute or so.
  • When the milk has reduced by half, add half of the remaining milk.
  • Keep stirring every minute or so.
  • When this milk has evaporated, add the remaining milk.
  • Taste for doneness and creaminess. If the rice is not super soft, keep cooking with water.
  • Chill well and serve with cinnamon.

Notes

  • I came up with the idea of using sushi rice for this dish, since after all it was developed to promote the individual grains to stick together.
  • Treating the rice like a risotto, has the added advantage of releasing starches from within the rice to promote creaminess.
  • The addition of a small pinch of salt enhances all the other flavors.
  • The lemon rind adds a level of depth that makes it much more interesting.

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