Rice Pudding Soy Recipe

Ingredients:

• 1 cup of short grain rice
• 2 tablespoons of cornstarch
• 4 cups of soy milk
• ½ cup of sugar
• 1 teaspoon of vanilla extract

Directions:

1. In a pot, rinse the rice until the water runs clear.
2. Add the soy milk and rice to the pot and bring to a boil.
3. Reduce heat to low and simmer for 20 minutes or until the rice is tender.
4. In a small bowl, mix the cornstarch with 2 tablespoons of water until it dissolves.
5. Add the sugar, vanilla extract, and cornstarch mixture to the pot.
6. Cook for an additional 5 minutes, stirring continuously, until the mixture thickens.
7. Remove from heat and let cool.
8. Chill in the refrigerator for at least 2 hours.
9. Serve cold and enjoy!

Verdict:

This rice pudding soy recipe is a delicious and healthy alternative to traditional rice pudding. The use of soy milk instead of dairy makes it a vegan option, and the addition of cornstarch gives it a creamy and smooth texture. The vanilla extract adds a delightful sweetness to the dish. It is perfect for dessert or even as a breakfast treat.

Serving Suggestions:

You can top the rice pudding soy with fresh fruit, chopped nuts, or a sprinkle of cinnamon. You can also mix in some raisins or dried cranberries for added flavor and texture. Enjoy the rice pudding soy cold, straight out of the refrigerator, for the best taste and texture.