So. Sean went away with work last week. He left on Monday.
And… my parents left Sydney after 7 weeks of awesomeness… on Wednesday.
Needless to say, by Thursday night I was a lonely little lady sitting in my shoebox apartment with nothing better to do than bring baking back. In a big way.
Sean arrived home on Friday to a homemade and all raw Mexican dinner (experimental, yet delicious), 12 (okay 11) apple crisp muffins, and 4 cups of vegan rice puddin’.
Friday was a big day. A BIG DAY.
Things were out of hand, to say the least. My lunch consisted of spoonfuls of semi-cooked rice pudding, muffin batter and then one hot-hot straight from the oven muffin. It burned my mouth a little, but it’s cool. It made of for it in delicious-ness.
Anyway, today I’ll focus on the puddin’. You might remember back in my milk eatin’ days I made some rice pudding for my mother. Even though I colossally screwed up the process of that batch, it was still creamy and delightful. So I thought I would try my hand at a soy milk version.
1/2 c. arborio rice
4 c. soy milk
1/4 c. raw sugar
1/2 vanilla bean
1/4 – 1/2 c. raisins
In a large saucepan, add the milk, sugar and rice. Bring the milk to a boil and then reduce to a simmer.
Allow the milk to simmer, stirring occasionally, until the pudding begins to thicken.
Taste the rice for doneness. It will still be pretty soupy, but trust me, the mixture will firm up as it cools.
When you take the rice off the element, stir in the vanilla bean and raisins.
Cool OR serve immediately. On a wooden spoon. Saucepan to mouth. Skip the bowl.
This was alarmingly easy. Do it!