This pudding is the shit.
I don’t say that lightly. I’ve been eating Kozy Shack rice pudding cups almost everyday since summer started, and those are full of eggs and milk and other good artery-clogging stuff. This pudding, on the other hand, is egg-free, and can easily be vegan if you wish.
It’s a soft, silky pudding (not as thick as some egg-based ones). I swear it tastes like vanilla bean ice cream. I bet it would make a good pudding pop.
Sorry for the lack of photos, but I ate it all…
makes 4 servings
recipe adapted from about.com
- 1/3 cup sugar
- 3 tbsp cornstarch
- 1/8 tsp salt
- 2 cups whole or soy milk
- 1 tsp vanilla
Mix the sugar, cornstarch and salt in a large saucepan. Gradually blend in the soy milk, stirring constantly to avoid lumps.
Cook the mixture over low heat, stirring constantly until thickened. Cook for an additional 2 to 3 minutes, stirring now and then.
Remove the pudding from the heat and add the vanilla. Let cool for ten minutes, stirring now and then. Pour the pudding into a large serving dish or individual serving dishes and chill until firm, about 2 to 3 hours.