Rice pudding is a sweet, comforting and simple dish that can be enjoyed hot or cold anytime of year. Feel free to use whatever brand of dairy-free vanilla ice cream you like or check out my dairy-free Vanilla Ice Cream Recipe and make your own for a special homecooking touch.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
- ¾ cup Arborio rice
- 3 ½ cups plain unsweetened soymilk or ricemilk
- ¾ cup water
- 1 T. vanilla
- 5 T. sugar
- pinch of salt
- 3/4 cup soy or rice vanilla ice cream, either storebought or homemade (see note)
- ½ cup raisins (optional)
1.In a medium saucepan over medium heat, combine the rice, soymilk, water, vanilla, sugar and salt, stirring until well combined. Stirring occasionally, bring the mixture to a simmer and cook until the rice is creamy, about 20-25 minutes. Remove from heat.
2. Meanwhile, in a small saucepan over low heat, melt the dairy-free ice cream until it is a liquid the consistency of cream. Stir the melted dairy-free ice cream and the raisins into the rice. Serve warm or cold.