Last year I was walking around New York City and zeroed in on a sign in a restaurant window that said “Finally, A Rice Pudding That Doesn’t Suck” that cracked me up laughing. I then took a picture even though I had no idea why. Probably because the sign just made me laugh with its truth.
Rice pudding is a total comfort food that is pretty hard to screw up but often is because people use cheap or crappy ingredients or don’t give the dish the attention it requires. There’s no way around making a fantastic rice pudding except to use exceptional ingredients and to remember to always stir when the rice is cooking (just like risotto). Read more
The proof of the pudding is in the eating. ~Miguel de Cervantes
Rice pudding is often thought of as a throwback dessert with a 1950’s aura when many a grandmother used to stand over the stove making her prized recipe for the church social. Back then having her recipe printed in the local cookbook was a badge of honor but since then rice pudding has fallen out of fashion and been replaced with brownies, cakes, pies, and cookies. Everyone loves a comeback and that is exactly what rice pudding is doing especially among plant-based devotees who’ve realized that creamy nut milk and rice makes an unbeatable comfort food. Read more
Rice pudding is one of those old-fashioned desserts that can always be made in a pinch because most people have rice, sugar, vanilla, and milk on hand. A creamy and delicious comfort food, rice pudding is easy to make and can be dressed up with berries, nuts, or plump juicy raisins. But when a member of the family is vegan and milk is no longer an option, the challenge is to figure out a way to make this much-loved dessert just as flavorful and creamy as the traditional version but without the dairy ingredients. With plant-based “milk” – soy, almond, rice, and coconut – widely available at grocery stores, making vegan rice pudding is not only possible but easy and convenient. Read more