Recipe of the Moment: Rosewater Rice Pudding

This rice pudding is allergy free and quite exotic. Instead of using dairy and eggs, rice milk is used and the pudding is thickened with cornstarch. Arrowroot powder can be substituted for cornstarch, if desired. [2 teaspoons of arrowroot equals 1 tablespoon (3 teaspoons) of cornstarch.]

  • 1 cup short grain, glutinous brown rice (Lundberg Brown Sushi Rice Works well)
  • 1/4-1/2 cup minimally processed sugar
  • 3 1/2 cups vanilla rice milk
  • 2 tablespoons cornstarch
  • 3 tablespoons rosewater
  • rose petals, for garnish (optional)
  • Place the pudding rice in a large saucepan. Pour in one cup of rice milk and enough water to cover the rice one inch above the level of the rice.

    Bring to a boil and cook until rice is tender.

    Add remaining rice milk and sugar, if desired. Sample the mixture before adding additional sugar. Rice milk is sweet, and you may find it doesn’t need additional sweetener.

    Return pudding to a boil, then reduce heat to medium low and simmer.

    Mix together the cornstarch with a tablespoon or two of rice milk to form a slightly runny paste.

    While stirring the rice, slowly add the cornstarch mixture.

    Mix in the rosewater and bring to a boil.

    Remove from heat and transfer the rice into a large glass serving bowl or 6 individual ramekins. Cool at room temperature and then refrigerate for at least one hour. Garnish with rose petals before serving (if desired).

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