Me Want Pudding!
One day last week, this chocolate-covered vegan woke up with a sudden urge to make rice pudding. So she rose groggily from her bed, put on her bunny slippers, and ambled down to the kitchen. Soon the counter was piled high with pudding ingredients—cinnamon, raisins, soymilk, vanilla… now where was the rice? The chocolate-covered vegan searched the shelves, pushed aside boxes, lifted bags, stomped her feet, and pulled her hair, but all to no avail (especially the last two actions).
“How can we not have rice?!”
The chocolate-covered vegan asked her two dogs (who liked to hang around the kitchen in case crumbs ever dropped). Unfortunately, the doggies could not provide an answer about the rice. The chocolate-covered vegan sighed and was turning to leave the cabinet when, out of the corner of her eye, she spotted that kindly, white-haired Quaker man in the big blue hat staring back at her.
Hmmm. I wonder…
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Katie’s Oatmeal Raisin Pudding
2 cups milk of choice
2 servings already-cooked oatmeal (i.e. start with 80 grams, or about 3/4cup, uncooked)
1 to 2 tsps cinnamon
1 1/2 Tbs pure vanilla extract
up to 1 cup raisins
Optional: up to 1/4 cup sweetener of choice (I don’t think it needs any, but when I made this for my mom, I used 1 Tbs sugar for 1/2 of the recipe.)
This is so easy: Combine all the ingredients and bring to a boil. Then turn down to low heat for about 20 minutes, stirring occasionally, until pudding is the desired consistency. Cooking the oats twice makes them even fluffier and gives the recipe a real pudding-like taste.
The recipe makes 2-4 servings, depending on how big the eater’s appetite is and whether the pudding is being consumed as a meal or a snack.
New favorite breakfast!
Along with the famous Voluminous Oatmeal Method, this is now one of my top 2 favorite ways to prepare oatmeal.
I have the pickiest husband, and as of a week ago, I also now have the pickiest 13 month old little girl. Neither of them want anything that doesn’t contain a ton of meat or a ton of sugar. But this morning I prepared this oatmeal and they both devoured it.
Feels nice. So thank you!
Hi Katie, what a find your oat pudding is. My sister is now 45 minutes away and has just reminded me that she needs ameal that’s dairy, soya and wheat free! I’d planned a rice pudding with goat’s milk but then found all my rice was long grain. But oats I do have so I searched for a good, hot oats and milk based putting and found your delicious recipe. Its on the stove right now.
Thanks for sharing and have a great 2014! Kate (UK) xx
How different does this taste from your oatmeal rice pudding recipes that call for silken tofu?
what’s the nutritional info on this one? thanx
My husband was asking about oatmeal pudding recently so I looked around and found your super easy recipe. I did one thing a little differently. I added a tbsp of baking cocoa to the mixture. The mild chocolate taste is pretty good if you are using this for a dessert Thanks
You need sweetener weirdo.
Your stoned if you think you don’t need it
thanks for the recipe! What texture has the pudding then? Thick or runny? I tend to like jello’s type consistency which I find more filling 😉
I alway make my oatmeal with milk. In this case, would I be better off just making it with water since it’s going to get more milk added in later? Also, what kind of consistency am I looking for in the precooked oatmeal? I always just estimate how much milk to use. I like it both runny or tick, so I don’t usually care how it turns out. I admit, I’m not sure how thick its SUPPOSED to be.