I just tried this recipe this afternoon, and it was so yummy I had to share! I've never had rice pudding before, so I wasn't sure if you were supposed to eat it warm or cold, so I cooled it off in the fridge and then tried it and it was great. I used the instant coffee powder, but if you think that might bother you feel free to leave it out, it's completely optional. I also used the minimum amounts of cocoa powder and sugar, and it had plenty of flavor!
2 1/2 cups water
1/8 teaspoon salt
1 cup arborio rice or valencia short-grain rice
2 1/2 cups plain soy milk
1/2-1 cup unsweetened cocoa powder
3/4-1 cup sugar
3 Tablespoons cashew or almond butter (I used almond)
2 teaspoons instant coffee powder (optional, but deepens the chocolate flavor - I used it)
1. In a heavy saucepan, bring water and salt to a boil.
2. Add rice.
3. Cover and cook over low heat until rice is quite soft and most of the water has absorbed, 25 to 30 minutes.
4. While rice is cooking, in a blender combine the soymilk with the minimum amounts of cocoa powder and sugar, the cashew butter and the instant coffee powder, if using.
5. Process until all the nut butter is completely blended in, about 1 minute.
6. Taste and add more cocoa and sugar, if you wish.
7. (Keep in mind that the flavor and sweetness will be somewhat diminished after the liquid is cooked with the rice)
8. Stir the chocolate mixture into the cooked rice.
9. Bring to boil over high heat (take care, as soymilk easily boils over).
10. Then lower the heat and cook uncovered at gentle boil, stirring frequently to prevent the rice from sticking to the bottom of the pot and to break up any skin that forms on top.
11. Cook until the pudding thickens and some rice is visable on the surface, 10 to 12 minutes.
12. The mixture will be fairly soupy, it will thicken as it cools.