Recipe - Dairy-Free Rice Pudding

1 cup Cooked rice (basamati is
yummy!)
2 cup Almond mylk (or plain rice
milk)
1 tablespoon Cashew butter or other nut
butter
2 Eggs
One half cup Sugar
One half teaspoon Vanilla
One fourth cup Raisins; plumped
Sprinkle cinnamon

From the rfcj newsgroup ...

Here's a version in which I use a little nut butter to make it a bit
creamier, which seems to help without significantly altering the taste:

simmer the rice and "milk" together for 510 minutes. Add the nut butter.
In a separate container beat the eggs, and add the sugar, vanilla, raisins
and cinnamon. Mix in the rice/mylk mixture and pour into a greased (use
parve margarine) 2qt caserole. Sprinkle a little more cinnamon on top. Bake
in a 350 degree oven for 3540 minutes.

note: Almond Mylk is a rice and almond "milk", my favorite milk substitute
(not good eonugh to drink straight or on cereal though, IMO)

From: robyn@ai.mit.edu (Robyn Kozierok)

Posted to JEWISHFOOD digest V97 #229 by jefffree@eskimo.com on Aug 10,
1997