If you haven’t started using FRESH nutmeg let me try to convince you now. It tastes totally different from pre-ground stuff. It’s super fragrant and delicate all at once. Seriously, anyone that tries is sticks with it. You can buy whole nutmegs at places with bulk spices (at my local place I can get 3 for about 10 cents.) You will also need a
(the one in the link is the one I have.) It’s awesome for nutmeg but you also use it for ginger, garlic, and zesting citrus. You could probably use it for a lot of other things I haven’t even thought of yet. So please, get a microplane and some fresh whole nutmeg. You will thank me.
Spiced Rice Pudding
makes about 8 (1/2 cup) servings
2 cups cooked rice (this is a perfect way to use leftovers! White or brown rice is fine!)
2 1/2 cups soy milk or other non-dairy milk
3 Tablespoons sugar
1/3 cup raisins (or other dried fruit, optional*)
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 pinch salt
1/4 teaspoon ground cardamom (optional, but if you have some try it out!)
- Mix everything together in a medium sized pot and bring to a boil over medium high heat.
- Make sure to stir it frequently while bringing to a boil so that it does not stick to the pot.
- Once boiling, lower heat to low and keep at a slow simmer.
- Simmer for 20 minutes or until soy milk is absorbed and you have a thick creamy pudding. Stir every now and then while simmering.
- Serve with some extra grated nutmeg on top if you wanna get fancy with it.
If you want to leave dried fruit out altogether you can cut the soy milk down to 2 1/4 cups. Leave everything else the way it is and cook the same.
You can also try some other dried fruit like chopped apricots, currants, dried cranberries, chopped dates or even dried blueberries.
Nutritional information per serving
with raisins) Serving size: 1/2 cup
4 WWPointsPlus, 138 calories
, 1.5g total fat, 0mg cholesterol, 27.7g carbohydrates, .7g fiber, 11.4g sugar, 3.8g protein