For a festive holiday brunch, I combine raisins and rum in a bowl, let stand for half an hour, and then add to the warm pudding just before serving.
¾ cup white basmati rice
1 ½ teaspoons fine sea salt
4 ½ cups soymilk or nutmilk
½ cup vegan sugar
1 slightly heaping tablespoon cornstarch
1 ½ tablespoons pure vanilla extract
¼ teaspoon ground cardamom
Pinch of fine sea salt
Serves 4 to 6
Combine 1 ½ cups water, the rice, and the salt in a saucepan and bring to a boil.
Cover and simmer the rice over very low heat for 10 minutes, until most of the water is absorbed. Check frequently and stir to make sure it doesn’t stick.
Add 3 ½ cups of the soymilk and the sugar and gently stir to combine. Continue simmering on very low heat for an additional 20 to 25 minutes, until the rice is soft and most of the milk absorbed. You want a spongy texture, with no bite.
Remove the rice from the heat.
Pour ¼ cup of the remaining soymilk into a bowl and whisk in cornstarch to dissolve. Now add the vanilla extract and cardamom.
Pour the cornstarch-milk mixture along with the remaining ¾ cup soymilk into the hot pudding and stir to combine. At this point, I usually add a pinch of salt, which helps to draw out the subtle sweetness of the pudding.
Serve warm or at room temperature.
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