YIELD: 6 SERVINGS
A fragrant take on traditional rice pudding, I like to use basmati for its gorgeous floral notes in addition to the vanilla and plum.
Directions
In a 2- or 3-quart saucepan with a tight-fitting lid, stir together the rice and the cold water.
Bring to a boil over medium-high heat.
Immediately reduce to a simmer and cover.
Do not stir.
Let simmer for about 20 minutes, or until rice can be fluffed easily with a fork.
Increase heat to medium and stir in the plums, vanilla extract, salt, non-dairy milk, and sugar.
In a smaller bowl, use a fork to stir together the sweet white rice flour and water.
Stir the slurry into the rice mixture and cook for about 5 to 7 minutes, stirring constantly, until thick.
Serve warm or cold.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
¾ cup basmati or long-grain rice
1½ cups cold water
3 plums, unpeeled, stone removed, and diced
3 teaspoons vanilla extract
½ teaspoon salt
1 cup non dairy milk
½ cup sugar
2 tablespoons sweet white rice flour
¼ cup water
