Soy Rice Pudding

I live in NYC and I have had a mouse. I’m insanely clean. Bordering on OCD. So really the mouse just runs around looking for food but it is all in vain. Regardless, I’m on a campaign to eat everything I have in the house to make sure there will never been anything to attract these little suckers. I have a bag of organic brown sticky short grain rice. I was going to use it to experiment with brown risotto, but have yet to.

I took about a cup of the rice and I’m now making soy rice pudding out of it. God, why am I compelled to bake? I guess it is ultimately because I have a huge sweet tooth. So I simmered the rice covered with some water just to get it started. Then I added some milk, sugar and cinnamon. Then I simmered the rice mixture till it got thick and absorbed the milk. At the end I finished it off with a splash of vanilla. Fantastic and impossible to screw up!

Soy Rice Pudding
1 cup brown short grain rice
1/2 cup water
2-3 cups soy milk
1 cup sugar
1 teaspoon cinnamon
1 tablespoon vanilla
pinch of salt

Place the rice and water into a sauce pot and cook on medium heat till the water is boiling. Stir the rice on the heat until the water is absorbed. Add the milk, sugar and cinnamon and keep cooking until the liquid is all absorbed and the pudding is thick. Total cooking time will probably be about 30-45 minutes. Remove the rice from the heat, add the vanilla and salt and stir before serving.

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