You might think that mustard is a strange ingredient for rice pudding. But the mustard is key in giving the pudding a buttery look, without actually using butter. I promise you will not taste mustard.
This rice pudding recipe is baked in the oven until set. Serve straight out of the oven for a cozy dessert or chilled in the fridge.
|Servings 5||Serving Size 3/4 Cup|
Preheat oven to 425 degrees.
In a medium sized mixing bowl mix; rice, rice flour, sugar, raisins and salt. Mix together until well combined.
In a coffee cup mix together apple sauce, mustard, food yeast and vanilla. In another medium sized mixing bowl add the rice milk and then add the mixture from the coffee cup and mix together with a wisk. Add this to the dry ingredients and mix together.
Spray or wipe 5 individual ramekins or a 1 & 1/2 quart casserole dish with a tiny bit of canola oil. Pour the mixture into the ramekins or casserole dish. If you are using ramekins, take special care to make sure you get the same amount of rice in each bowl by keeping the mixture stirred. Sprinkle the top with nutmeg and place into the oven. If you are using individual ramekins you want to place them all on a cookie sheet before you put them into the oven. Bake 30 to 35 minutes.