Vanilla Rice Pudding
with Walnuts, Apricots & Allspice {dairy-free friendly}
Rice pudding is one of those things you either love or hate, at least that’s how it goes with the people in my life. My kids are not fans, and I suspect neither is Matthew since he doesn’t like creamy textured foods. He also doesn’t like cheese which I’ve repeatedly told him is something that should’ve been included in his online dating profile. He loves chocolate pudding, though, so we at least agree on that.
Not having to share is one benefit of no one else liking rice pudding, so one batch of this recipe lasts me an entire week. I tend to eat it for breakfast, and prefer it slightly warmed. Is that odd even though it’s technically a dessert food eaten cold? This one isn’t overly sweet and really, if you think of it as a rice version of oatmeal, then a warm, cozy bowl on a cold morning is the perfect, filling breakfast food.
Dried fruits and nuts add texture and extra flavor but truthfully, I also love it on its own without any adornments. I like creamy rice pudding, so when I eat it for breakfast, I scoop some into a bowl and pour warmed milk over it for a risotto-like consistency since it always tends to thicken up once cooled. The hot milk is just enough to take the chill out of the rice pudding from the fridge.
If you prefer cold rice pudding but still like it on the creamier side, then just stir in some milk before serving. I should also note that when I say milk what I really mean is dairy-free milk. While I do use milk in cakes and other recipes, full on dairy bothers my stomach so I use oat milk or nut milks in recipes where the dairy is prominent.
You can certainly use cow’s milk in this recipe if you prefer. Coconut milk is fine, too, just remember that it will impart a coconut flavor, completely changing the flavor profile of this rice pudding.
I’m including some links below of some favorite recipes from the archives to inspire your cooking plans for the week ahead. Be well, and remember to be kind. —xo, j.
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