A simply perfect non-dairy rice pudding
When we first posted our parents’ rizogalo recipe we explained that this was a food which was so deeply connected to our childhoods that we couldn’t help but find comfort in a bowl of warm, creamy, simply delicious rice pudding. And that is still so true; rizogalo, the way our parents make it (and the way we now make it), is comfort in a bowl.
We also explained that although there are many rizogalo recipes which like to introduce add-ins like eggs or orange zest or raisins, the way that we love our rizogalo is the way we had it growing up; not too sweet, and incredibly simple. A simple dusting of ground cinnamon is really all that it takes to make our classic rizogalo perfect.
Having said that however, we do like to experiment. Our love of rizogalo, along with our commitment to try and include more and more vegan and lent-friendly options into our diets, has brought us here. This vegan rizogalo is very similar to the original non-vegan version, except that the dairy milk is replaced by unsweetened, natural almond milk. The ratio of liquid to rice has also been adjusted to account for the difference between dairy and non-dairy milk (who would have thought!), and we’ve included the addition of slivered almonds on top, you know, to tie things together. One of our daughters in fact likes this version better than the original, so who know…maybe you will too!
There are a lot of non-dairy options available these days. We make this vegan rizogalo using original, unsweetened almond milk, and we suggest that you do the same, at least the first time you make it. After that, if you want to experiment, go ahead.
This recipe makes a rizogalo which is not overly sweet, but sweet enough that you can call it dessert. Rizogalo also makes a great breakfast, or snack.
Vegan rice pudding
- 1/3 cup arborio rice
- 1 2/3 cup water
- 1 cup almond milk
- 2 tbsp sugar
- ground cinnamon
- 1 tbsp slivered almonds
- Rinse your rice. Bring water to a boil in a medium sized pot, then add the rice. Return to a boil and then reduce the heat to medium low. Stir occasionally.
- Cook for 12 - 15 minutes, until most of the liquid has evaporated.
- Add almond milk and sugar to the pot. Adjust the heat so that the mixture is at a low boil. Stir constantly to ensure that the rice does not stick to the bottom of the pot.
- Continue cooking; after 10 minutes check the rice for doneness. It should be soft and not firm to the bite. Once the rice has achieved this state, remove the pot from the heat and let it sit for 5 minutes.
- When the 5 minutes have passed, stir thoroughly and then ladle the rizogalo into serving bowls. Let cool a little bit.
- Once cooled, sprinkle on some ground cinnamon (to taste) if desired. Top with some slivered almonds.
- Enjoy immediately or let cool completely. If you will be enjoying your rizogalo later, cover it in plastic wrap and keep in the refrigerator. If you prefer to eat it warm after this, simply reheat in the microwave.