My youngest son has a dairy allergy, which can be quite a challenge when I'm in the mood to cook. Do I only make things he can eat, or leave him out when it's time to serve? Most often if I'm really wanting to make something with dairy in it, I'll make whatever it is, plus something he can have.
The first time it occurred to me to make rice pudding, I was watching Mr Roger's Neighborhood. He took a tour of a bakery that makes it, so I decided to give it a try. It's very simple to make and changing up the flavor is easy too. Add cinnamon, nutmeg, ginger or cardamom, throw in some raisins or other dried fruit when you cook the rice, or try some grated orange zest and a little orange flavoring with the vanilla extract (orange would be great with a tad of cinnamon and some cardamom!). After Ian was diagnosed with the milk allergy I stopped making rice pudding because it contained milk. Recently I modified my recipe and Ian is now a huge fan!
Dairy Free Rice Pudding
3/4 c rice
1 1/2 c water
1 c rice milk
1/3 c sugar
1/4 t salt
1 t cinnamon
1 egg, beaten
1/2 c rice milk
1 T margarine or non-hydrogenated spread
1/2 t vanilla extract
1. Bring water to boil and add rice. Just before all the water is absorbed, add milk, sugar, salt and cinnamon. Continue to boil on low until thick and creamy.
2. Combine beaten egg and rice milk. Add to rice mixture and stir continually until the pudding is very thick.
3. Remove from heat and add margarine and vanilla. Dish into serving bowls and serve warm, or cover with plastic wrap and chill in the fridge. Serve cold.
Makes 4 servings.
For the dairy containing version, click here.