I’m very fond of rice pudding – even eating it for breakfast, if there’s any left. Thanks to Dreena Burton, author of The Everyday Vegan – check out my review of it Here – I can now make an even better rice pudding – arborio rice pudding. Who knew?
I’ve never used arborio rice until I got a copy of The Everyday Vegan. I found the rice easily at my local bulk store, and it’s made a real difference in the creaminess factor of this dish.
I really love this recipe, and have only made a few changes to the original found in The Everyday Vegan: Recipes & Lessons for Living the Vegan Life.
I try to switch out and incorporate ingredients that will help lower blood pressure, and/or lower bad LDL cholesterol, so I added dried cranberries, but you could also use raisins. I also used unpasteurized, local honey for the sweetener. The fresh nutmeg on top is a nice bonus.
This pudding is soo yummy, and really filling, so you might want to save it for breakfast or a snack-if you can.