The Proof is In the Rice Pudding

14 August 2013

I started school when I was about 3 years old, it was only for a few ours a day but we were able to have breakfast and lunch there. Each day I would look forward to walking in line to the cafeteria for lunch. I didn't care that much for the main course it was the treats that I was always after. One day when we were seated for lunch I remember my teacher bringing over a tray with spaghetti, corn, milk, bread, and in the slot where my cookie used to be there was a white porridge looking thing instead. 


As I ate my lunch I was a bit skeptical about this particular food item. I devoured everything on my plate except the mystery item, what was it? When my teacher came around she saw that I had not touched it and then she urged me to try the "Rice Pudding". This mystery food finally had a name, Rice Pudding. It was as if the heavens opened to smile down upon me as my taste buds prepared to receive this wonderful treat. I was hesitant at first but I am so glad that my memory has not failed me and that I remember the moments when we first met, seriously it was love at first bite.


Forget what you've heard about school lunches being bad. I have always had positive experiences with my school food, that may have to do with the fact that my cafeteria ladies had big hips and knew their way around the kitchen. I will forever think of my school Bethune Head Start any time I eat rice pudding. Recently when my hubby and I were reminiscing about our childhood I thought of my preschool days and the rice pudding came to mind. I couldn't stop thinking about it so I searched for a recipe.


This is not the school's recipe but one that I adapted from here and made in smaller portions because I was not sure if my hubby would like it. I know that rice pudding gets a stigma for being a nursing home food but I assure you its a wonderful, cool, and tasty snack. So you should follow the recipe and try it for yourself.


Rice Pudding

INGREDIENTS
1/3 cup of Sushi Rice or Basmati Rice
1/3 cup of Sugar
4 cups of Almond Milk
1/8 tsp of Salt or a pinch
1 tsp of Cinnamon
½Vanilla bean

DIRECTIONS
Take your rice and rinse it with cold water, be sure to use your fingers to gently scrub the rice. I did this until the water was clear. Add the rice to a medium sauce pan with sugar, salt, vanilla bean seeds, the scrapped pod and one cup of almond milk.

Cook on low heat and stir the mixture occasionally until the milk is absorbed into rice. This usually takes about 4-5 minutes. Again add 1 more cup of milk, and do the same until it has been absorbed - afterwards do it a third time.

Within 15-20 minutes the pudding should be creamy and thick. Allow it to cool and then add the final cup of milk and cinnamon. Then chill.

When your pudding has chilled you can serve with raisins, fresh berries, or eat it plain.

Enjoy!

This rice pudding was delicious and the taste was so familiar. I could have ate it for a week but I only made enough for the night. It was also vegan and hubby approved. 


If you try this recipe or have your own version of it please let me know in the comments below. Also if you have any suggestions for recipes you would like me to veganize tell me about that as well. 

Check out Rebekah's Blog

5 comments:

  1. What fun memories associated with a wonderful treat! :-) Thanks for sharing the memory (and the recipe) with us!

    ReplyDelete
  2. Hello, I am a new follower via bloglovin and GFC. I am so glad you posted this recipe! I tried rice pudding when I went on a cruise years ago. It was wonderful. I think I will try and make this one and let you know how it turned out.

    I'd love it if you visited my blog and followed back, if you are interested.

    Take care :)

    ~Yaumara
    http://ylindo01.blogspot.com

    ReplyDelete
  3. Yuummm sound delish. I have lovely memories of my nanny making baked rice custard which is a little different but this still sounds yum. Can't believe you can remember back to 3 years old. What a great memory you have!!

    ReplyDelete

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