Baked Rice Pudding

Comfort food at its best. This version is healthier and lower in fat than the traditional dessert, so it is good for you too. It cooks very slowly in a low oven, so you can bake it while you get on with other things.

SERVES: 4

INGREDIENTS:

• 5 tbsp. short-grain rice
• 3 tbsp. brown sugar or 2 tbsp. agave syrup
• 1 strip lemon zest or 1 vanilla pod
• 4 1/2 cups soy or other unsweetened nondairy milk
• 1/4 tsp. grated nutmeg
• 2 tbsp. nondairy margarine or butter

INSTRUCTIONS:

1. Preheat the oven to 300°F (150°C). Grease a 1-quart ovenproof dish generously with nondairy butter or margarine.
2. Place the short-grain rice, brown sugar or agave syrup, and lemon zest or vanilla pod in the greased dish.
3. Gently pour the soy or other unsweetened nondairy milk into the dish and stir to combine the ingredients.
4. Sprinkle the grated nutmeg over the surface of the milk and dot with butter or margarine.
5. Carefully transfer the dish to the preheated oven and bake for 45 minutes.
6. After 45 minutes, stir the rice mixture in the dish.
7. Continue baking for another 75 minutes, or until a brown crust forms on the surface and the rice is fully cooked.
8. Remove the dish from the oven and serve the rice pudding hot.

VARIATIONS:

CARIBBEAN COCONUT RICE PUDDING 

• Prepare the basic recipe, using 1 1/2 cups coconut milk and 2 1/2 cups soy milk. Add 2 tablespoons raisins and 2 tablespoons flaked coconut with the rice.

CHOCOLATE RICE PUDDING 

• Prepare the basic recipe, using chocolate soy milk in place of the unsweetened soy milk. Use a little of this milk to mix with 2 tablespoons unsweetened cocoa powder to form a paste, then add it to the rice.

EGYPTIAN RICE PUDDING 

• Prepare the basic recipe, using the lemon zest option. To the rice, add 2 lightly crushed cardamom pods, a pinch of saffron, and 2 tablespoons rosewater.

CARAMEL RICE PUDDING 

• Combine 3 tablespoons sugar and 3 tablespoons water in a small pan and cook gently, stirring, until dissolved; increase the heat slightly and continue to cook, without stirring, until a golden caramel is formed. Do not overcook; brown caramel is bitter. Immediately stir in 1 cup of the soy milk (be careful, as it will splatter), pour mixture into the prepared dish, and continue as with the basic recipe.