Rice pudding - vegan style

And Buon capo d'anno to all of i ragazzi.  Ananlena hopes that you all started the New Year in pleasant spirits,  beginning as you wished to.  The Guyman and Annalena actually DID see in 2013  (the first time we've been awake that long in YEARS), and then had our annual massive salute to gluttony.  We included a singalong (the SUPREMES this year, and she does not mean Justice Scalia), and a wonderful door prize raffle.  The fun of it all.  And by 7,  all were gone.  Just the cleanup.  Thank heavens for the  Guyman.

In the past, Annalena has started the year with recipes that reflect what Nigella Lawson calls her "Temple Days."  These are the days when you make up for excess, with repentant food.  Those of you who have read such posts know that Annalena is far from interested in ashes and sack cloth.  No, ragazzi, if we feel a need to repent, let us repent, GENTLY.

Hence this recipe.  Annalena is NOT becoming vegan; however, she made this rice pudding for her New Year's repast, and carissimi, let her say this:  it is better than "the real stuff."  Seriously, it really, really is.    It is cholesterol free (vegan food, by defnitition, is cholesterol free), it is easy to make, although it does take attention, and it admits to variation.    So, let us begin.  You need very few ingredients.

We start with a cup and a half of sushi rice.  This is important: sushi rice is short and thick, and has the right starch qualities to make a good rice pudding (Italian arborio rice, or its cousins, may work as well. There is an experiment in the future here).  Next, you need a third of a cup of sugar, which you may want to switch out for honey, or, if you are a rigorous vegan, rice syrup or something like that.  You will also need a half gallon of almond milk, unflavored (while you might suspect that flavored almond milk will give you a good taste at the end, you are cooking it for so long in this recipe, it might get nasty).  And finally, some fruit preserves.  Annalena used a mixed berry concoction and amarena cherries, but use what you like, and as much as you like.

Put the rice and the sugar, together with a cup of the milk, in a large, heavy pot.  Turn your heat to medium low, and stir.  You'll be stirring a lot here, ragazzi.  Those of you who have made risotto in the past will feel right at home here.  When the cup of milk has pretty much been  incorporated and has disappeared, add another half cup.  And repeat.  And repeat.  And repeat.  Until you have used up six cups of milk.  It will take a while, perhaps 30 minutes.  Taste along the way.  You will know when you are getting "there," as the rice gets tender (it takes a while).  When it's done, add one more cup of the almond milk, and don't heat it.  Just let it sit.  It serves as almost a sauce for the rice pudding.  Let it cool to room temperature, and add your preserves.  Stir them in, or let them sit on top, as you like.

This rice pudding is terrific, when it's right out of the pot. It's even better at room temperature, BUT... to Annalena's taste, it becomes celestial when eaten cold.  She and the Guyman have a quart of it left from their party, and Annalena came close to eating all of it this morning, instead of her healthy, fat free yogurt.

That rice pudding does NOT have long to live.  Ragazzi,  try this one yourself.  Please.  You will be amazed at just how good, vegan cooking can be.