The beautiful thing about rice pudding is you can make it a variety of ways. My family loves the baked version that you bake in a cake pan. It is good but rather dry for my personal taste. I prefer arroz con leche, which I found a recipe for on Goya's website a while back. This Spanish rice pudding, which is creamier than and not as thick as my family's baked version, had to be modified due to my lactose intolerance. This is the non-dairy arroz con leche for all of us who just do not do dairy.
1 cup of medium grain white rice
1/4 tsp. salt
4 cups non-dairy milk -- I prefer Silk Pure Almond Vanilla
1 tsp. ground cinnamon
1/4 tsp. nutmeg (optional)
1 tsp. orange zest (optional)
1 tsp. vanilla extract
3/4 Cream of Coconut -- I prefer Goya Crema De Coco
In a medium saucepan, over medium-high heat bring 2 cups of water to a boil. Add salt and slowly add rice to pan while stirring. Cover and reduce heat to low/simmer. Continue cooking for about 20 minutes so rice can absorb the water.
Stir in non-dairy milk, cinnamon, nutmeg (optional), orange zest (optional). Bring heat back to medium -high and cook uncovered for about 20 minutes. Stir periodically to prevent sticking and burning the rice. Stir in cream of coconut and vanilla extract. Continue cooking for an additional 5 minutes, stirring frequently.
Pour rice pudding into a serving bowl. Stir in more cinnamon or sugar to taste if you want it sweeter.
If you like dried fruit in your rice pudding, add this when you add the cream of coconut and vanilla extract. I prefer dried cranberries or raisins. You can add dried diced apples, dried diced pineapple, whatever dried fruit that strikes your fancy.
Instead of pouring into a bowl, you can also pour into a casserole dish and bake for about 10 minutes at 350 degrees if you want a little crust on top.
You can also serve cold. Just make sure you allow it to cool in the bowl before placing the bowl in your refrigerator.