My Anytime Puddings Part 2: A Piece of Cake #55
My Anytime Puddings Part 2: A Piece of Cake #55
If there was ever a weekend for an easy pudding served warm.
This is the second of two sends about my favorite easy dessert: pudding. If you missed Part One (Salted Chocolate Pudding and Vanilla Vanilla Pudding), check it out here.
I didn’t technically request this weekend’s snowstorm to coincide with the second send of Pudding Week. But I couldn't think of a better time to be sending you two pudding recipes that are perfect served warm. First up is a quick and easy rice pudding recipe. And the second recipe is a vegan pistachio pudding (made with pistachio milk!).
Rice pudding often starts with leftover rice, and that’s usually how mine begins too. But when I don’t have leftover rice in the fridge, and I want rice pudding a la minute, I’ll walk up the block to Hong Kong Cafe to pick up a pint of perfectly steamed rice. What makes this recipe stand out from diner rice pudding is the flavor you get from steeping the milk. The combo of cinnamon, orange, and vanilla is classic, comforting, and perfect for a cold wintery night. Depending on your rice, add some extra cream (to the amount called for in the recipe) to get the consistency that you want and season well with salt. You’ll know it when you see it.
Because of its simplicity, pudding makes a great vegan dessert. For a more neutral base, oat milk is great. But pudding makes a great vehicle for nut milk, too. Here I used Táche Pistachio Milk, but hazelnut would be killer. For the fat, I used cultured vegan butter from Miyoko’s Creamery. The flavor adds a little bit of complexity to the pudding, but any vegan butter will work here. Coconut oil can be substituted as well. The result is a quick and luscious vegan treat. Unlike my other pudding recipes, which are great either warm or chilled, this vegan pudding is best served warm and immediately after cooking.
This week’s photoshoot ingredients came straight to my door in less than 15 minutes from Gorillas. They carry local Battenkill milk, which is by far some of the best in the state, as well as the cultured vegan butter I used for the pistachio pudding. Gorillas is a lifesaver when I’m developing a recipe. If I need a last-minute ingredient, I’m just two clicks in the app, and a few minutes away, from having a rider at my door with what I need. I’m a Gorillas Partner, which means that if you want to try Gorillas out, you can use my code BILLCLARKMAKES20 for $20 off (a min basket of $30).
