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.
Currently cooking on the stove 🙂 smells so good!
My guy and I have to be up way too darn early tomorrow in order to drive to mom’s house, follow her to the mechanic and drive her home. Although she might be coming over to our house and helping me clean instead. Anyway, I think I might make this right now and have it ready to warm up in the morning. 🙂
I just made this oatmeal and it reminded me of all the reasons why I love this breakfast food so much! I hope it’s okay if I link your recipe to my site — it’s such a winner!
Of course! I’m honored… and so glad you like it!! 🙂
SO excited to try this out for breakfast tomorrow- and how timely- my goal was to switch up my breakfasts this week. 🙂
I love your blog! I just wish I had found it sooner. Do you think this could be made with steel cut oats? I always end up with a lot leftover.
orry, I don’t know.
Thank you! my rice pudding is chilling in the freezer! its gonna be awesome!!
This looks delicious! I also have a similar recipe for Oatmeal Raisin Oats on my blog:
http://cooking2perfection.blogspot.com/2012/07/oatmeal-raisin-cookie-oats.html
Thanks for sharing all of your great ideas!
Am I reading the recipe wrong? Does it really call for 2 teaspoons of cinnamon?? I added the two teaspoons and even added more oatmeal and almond milk to help tone down the incredibly overwhelming cinnamon flavor but it was still just to much cinnamon. The consistency and flavor(aside from to much cinnamon) were great! I think next time I will only use one tsp though.
Sorry, I guess I just really like cinnamon!
But I’ll ammend the recipe in case others are in your shoes as well.
Thank you for adjusting the recipe for those of us who aren’t cinnamon crazy! 🙂 I just wanted to say I tried the recipe again with only a tsp of cinnamon and it was deeeelicious!!!!
I just want to make ALL of your recipes… right now! But that would take me longer than I have time for in one night… Thank you so much for this wonderful website! I’ve never been disappointed with your recipes and its opened up a whole new world of healthy for me! YAY!