Guest post: Delfina{My green nest}- En{soy}able rice pudding

*Hey guys!! Today Delfina from My green Nest will be teaching us how to make En{soy}able rice pudding. I can honestly tell you that this is THE BEST rice pudding I have ever had in my LIFE! seriously, I'm no exaggerating. I HATED rice pudding until one day I tried hers, it was love at first bite! If you try this, I'm sure you'll agree with me!



Hello fellow Camylla fans! It's lovely to be here for her fabulous series of guest posts and I'm honored to be featured with such cool gals.

My name is Delfina, I was born in Argentina, grew up in California and have been living in South Florida for 7 years. I've been married to my dream dude for almost 7 years and we have 3 {amazingly awesome} offspring: Anabela, who's 3, Maximo, who's 19 months and Luna who's 2 months. Creating delicious, healthy, beautiful meals for my family, along with keeping a well designed, earth-conscious and entertaining enviroment for us to inhabit, are my passions.

Today, I am sharing with you a recipe for something that my grandmother made for me growing up {it was the first thing she would pull out of the fridge upon my arrivel to her NYC apartment on my summer visits}. Arroz con leche~ a.k.a. rice pudding. I have transformed the recipe into a guilt free, vegan version so that I can have it for breakfast, lunch and dinner and feel completely okay with it. Here it is:

These are all the ingredients you will need:



1 gallon of good quality vanilla soymilk
2 cups of rice {I love to use arborio rice for risotto, it brings about the PERFECT creamy consistency that we need}
2 cups turbinado sugar
1 tbs. Vanilla extract
dash of lemon extract
the zest of one lemon, lime OR orange

First pour the 2 half gallon container of soymilk into a nice, big pot.



Turn the heat to high and add the sugar
{mixing well with a wooden spoon to avoid any sugar sticking to the bottom}



Add the 2 cups of rice and keep stirring



Next we add the zest of your favorite citrus {I happened to have lemons this time}



Now we splash in the Vanilla extract and the lemon extract



We must keep stirring our concoction until it begins to boil. At this point be VERY VERY careful because the milk will rise. I normally pull it away from the heat until it's a calm boil and then keep it at medium heat. At this point, we will keep stirring every few minutes until the rice cooks and becomes extremely tender and the milk becomes a creamy, dreamy goodness.

The entire process will take about and hour and a half, so be patient and set some nice quiet time to make it without rushing. Just remember to KEEP STIRRING. The biggest mistake I have made is to forget about it and the rice and sugar stick to the bottom and the damage makes for yucky sadness.

Once the consistency is just where we want it, pour the pudding into a large, rectangle pyrex dish and evenly sprinkle the best cinnamon you can find {One of the things I like to splurge on; nothing will keep a good dessert like cheap cinnamon} right on top in a thin layer. Let it cool, cover it and place this luscious treat in the refrigerator to enjoy in the next couple of hours.





say ahhhhhh