Creamy Vegan Rice Pudding

Sounds like it would be really weird/bad, but it's incredibly fast and good! The soymilk still makes it creamy, but it feels a lot lighter than rice pudding normally is. All in all, tasty as a dessert, snack, or dare I say, breakfast?

Next I'll post my resident's winning recipe for these awesome rice patty blackberry things. I need to come up with a better name, but they were darn tasty and won us the house's Iron Chef competition. :)

Vegan Rice Pudding

2 cups water
1 cup Arborio rice (or any rice really)
3 cups vanilla soy milk
1/4 cup sugar
Pinch salt
1 cinnamon stick
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon, plus more for dusting
1/4 teaspoon ground nutmeg
(I also added raisins)

Preheat the oven to 375 degrees F.

Bring the water to a boil in a medium sized, heavy, ovenproof saucepan. Add the rice, cover, and simmer for 20 minutes, until rice is nearly cooked. In a large bowl, whisk the soymilk, sugar, and salt. When the rice is cooked and still hot, add the soymilk mixture and cinnamon stick. Cover, place in the oven and cook for 45 minutes. Rehydrate the raisins (optional ingredient) by pouring boiling water over them, and let sit for 5 minutes. Drain.

Remove from the oven, uncover, and remove the cinnamon stick. Stir in the vanilla, cinnamon, nutmeg, and raisins. Pudding will be slightly liquidy; the liquid will continue to absorb into the rice and thicken as the pudding cools. Dust with cinnamon and nutmeg, if desired. Serve warm or at room temperature.