This is hands down the easiest way I make rice pudding.
While making dinner I cook a double batch of rice using the absorption method. I prepare rice for the main meal and make a dessert in one saucepan. It only takes an extra 5 minutes.
The bonus is that it is quite healthful so I pack a little serve for lunch boxes.
Add 2 cups of white rice to a large saucepan. Top with 3 cups of boiling water. Stir to separate grains. Cover and bring to the boil. Boil for 5 minutes. Stir rice and cover again. Cook for another 5 minutes on very low heat. Turn off and let stand with lid on for 5 minutes. Your rice base is done.
I then portion it into our family’s dinner bowls and keep a little extra in a glass dish for later.
To make the pudding, roughly level out the remaining rice in the saucepan. Don’t pack it down. Top with full fat soy milk 2 – 3 cm above the level of the rice. Add 2 tsp vanilla extract. Add maple syrup to taste, bearing in mind that it won’t taste as sweet when it’s cold. Stir on low heat for a couple of minutes to combine flavours. Transfer to a glass serving dish to thicken.
If it seems too liquid, don’t worry. It will thicken as it cools.
This is very nice with vanilla poached pears, warm or cold.