I’ve wanted to make rice pudding for a while. And because I’ve been extra lazy lately I didn’t want to spend a lot of time in the kitchen. I always have rice and milk on hand, but this time I had sweetened vanilla-flavored soy milk! I was in luck! I’d never made a three ingredient rice pudding before, but I thought there’s a first time for everything. Right?
The ingredients are fairly easy to find, and even if you couldn’t find sweetened vanilla-flavored soymilk you can use any plant-based milk instead and add sugar and vanilla. It’s literally that simple.
Are you wondering what goes into making rice pudding? Just resilience, passion and a strong heart! Just kidding. Although these things would help, but it’s way easier than you probably think. Just heat some water, dump in the rice, wait until it’s cooked then add the milk, stir a few times and you’re done. Do take a look at the recipe below though. It’s more detailed *wink*
This three ingredient rice pudding looks absolutely adorable and tastes amazing. Of course, if you’re into super sweet dessert you can add sugar when adding the milk. This rice pudding is decadent but not too sweet.
I like my pudding to be solid-ish, in other words; not runny. If you want yours to be more runny you can add more milk while cooking.
Here’s a tip; strawberries go perfectly with it, and not just in pictures. They complement each other. It almost tastes like strawberries and cream when you have them together.
You can also sprinkle ground flaxeed and/or ground cinnamon on top. Both are great with this rice pudding.
I would imagine adding coco powder to the milk makes a great addition, but that’s for another time.
There you have it. My yummy, easy-to-make, three ingredient rice pudding.
Let me know if you ever make this and tell me what you think *-*
Three Ingredient Rice Pudding Recipe
- 1 cup sticky rice
- 2 cups water
- 2 cups sweetened soy milk ((vanilla flavored))
- Rinse rice and put in a pot.
- Add water and place on stove.
- Bring to a boil.
- Turn down the heat, stir and leave it to cook over low heat while covered for 11 minutes or until rice is cooked.
Add milk and stir until both the rice and milk are fully incorporated.
- Cook the pudding over low heat for another 15 minutes. Make sure to stir every two minutes or so in order for it not to stick to the bottom of the inside of the pot.
- Assemble your pudding in serving bowls or cups and refrigerate them for 20 minutes. You can have it while it’s still warm too.
- Garnish (optional).
You can use any non-dairy milk. I prefer soy milk and coconut milk because they’re creamy.