AuthorJill PlaceMy father LOVED rice pudding so I've probably been loving it too since I could eat solid food. A brief online search revealed this simple recipe which I'm sharing with you today.
I'm sensitive to cane sugar. So I've been using alternatives like agave and coconut nectars and stevia for ages!
But agave syrup is even much higher in fructose than plain sugar. So it has a higher potential for causing adverse health effects, such as increased belly fat and fatty liver disease
So I'd recommend using coconut nectar or maple syrup ... or even Lakanto ... a BRAND-NEW monkfruit sweetener I found (actually ... it's not that new ... I recently spotted it on my regular supermarket shelf).
Any way you sweeten it, this recipe is not only simple ... it's scrumptious, especially when you steam up a bunch of different kinds of rice together. My fave ... brown jasmine and red rices.
You could also vary the dried fruit ... try currants or diced apricots instead of the raisins. Any way you make it ... Eat it up!
Combine leftover rice, milk and agave syrup (or coconut nectar or maple syrup) in a medium saucepan. Turn heat to medium and bring mixture to a boil, then lower the heat to a simmer and stir in the vanilla and raisins, if using. Cook until most of the milk is absorbed and pudding looks very creamy (25-35 minutes total cooking time).
Divide rice pudding into individual serving dishes; serve warm or chilled.
Sprinkle each dish with ground cinnamon before serving.
Ingredients
Directions
Combine leftover rice, milk and agave syrup (or coconut nectar or maple syrup) in a medium saucepan. Turn heat to medium and bring mixture to a boil, then lower the heat to a simmer and stir in the vanilla and raisins, if using. Cook until most of the milk is absorbed and pudding looks very creamy (25-35 minutes total cooking time).
Divide rice pudding into individual serving dishes; serve warm or chilled.
Sprinkle each dish with ground cinnamon before serving.
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