Italian Rice Pudding - Dairy Free
Servings: 8 servings
Calories: 160kcal
I found a long-forgotten dessert in The Plantpower Way: Italia by Julie Piatt and Rich Roll. This was a childhood favorite my Mom often made, Rice Pudding. Gosh, I remember now how much I loved it. It was creamy, decadent, and so amazing served warm. I made a few sawps form Julie Piatt and Rich Roll's version and hope you like it!
Print Recipe
Equipment
- Medium sixed bowl
- Baking dish
Ingredients
- 4 cups almond milk or other plant-based milk
- 1 cup applesauce
- ¼ cup date paste
- 2 teaspoons vanilla extract
- 2 cups cooked Arborio rice
- ½ cup golden raisins
- ¼ tsp cinnamon
Instructions
- Preheat the oven to 350F.
- In a high-speed blender combine 2 cups almond milk, applesauce, extract, and date paste. Blend until smooth.
- in a bowl, mix blended ingredients together with rice. Fold in raisins. Pour into a baking dish. Sprinkle with cinnamon.
- Bake for 20- 25 minutes depending on the depth of your baking dish. Shallow dishes will take less time to bake.
- Remove from oven and let cool slightly.
- Spoon into the serving dishes, if needed add a splash of almond milk, stir, and enjoy.
Notes
You can use different extracts to switch up the flavor profile. For example, use orange extract then serve with orange sections on the side of the pudding.
Nutrition
Calories: 160kcal
