This rich and creamy dessert is delicious served either warm or cold, and, as it is dairy-free, gluten-free, egg-free and vegan, it suits a variety of diets for larger get-togethers.
Note: if preparing this for someone who is gluten-free, make sure that your selections of soymilk, soy margarine and soy yogurt are gluten-free.
Serves 6
- 4 1/2 cups unsweetened soymilk or almond milk, divided
- 1 cup Arborio rice, or other short-grain variety
- ¼ t. salt
- 1 cup organic unrefined cane sugar
- 1/2 cup plain unsweetened soy yogurt
- 1 T. soy margarine, such as Willow Run
- ½ t. ground cinnamon
- ¼ t. ground nutmeg
- Cinnamon and organic brown sugar, for garnishing (if desired)
- 1/2 cup coconut milk
1. Make the rice. In a medium-sized saucepan over medium-high heat, combine 4 cups and 2 T. of the soymilk, the rice and salt to a boil. Turn down the heat and simmer until the rice is very soft, about 30 minutes.
2. Make the caramel. In a small saucepan over medium heat, heat the sugar and soy yogurt, stirring until all of the sugar is dissolved. Bring the syrup to a low boil, washing down the sides of the pan with a wet pastry brush to prevent crystals from forming. Allow mixture to cook down until light amber in color, about 5 minutes.
3. Turn down the heat to low and carefully stir in the soy margarine and the remaining 2 T. of the soymilk. (Mixture will foam and bubble.)Stir until mixture is slightly thickened and add the cinnamon and nutmeg.
4. Add the caramel sauce and coconut milk to the rice, stirring well. Cook over low heat until desired consistency. Serve warm or cold, garnishing with a bit of cinnamon and brown sugar if desired.
