gabba gabba rice puddingI quartered the recipe, and instead of vanilla soy milk, I just added more vanilla to the recipe. Oh, and I used jasmine rice.
I wasn't sure how long it was supposed to be boiling for, so I just stirred it for a few minutes while it was boiling, and then let it sit covered for 20 minutes away from heat.
In terms of the variations, I added some crushed pineapple, just because I happened to have half a can of crushed pineapple in the fridge.
The verdict? Well, I haven't had rice pudding in forever, and I don't remember being a fan, but this was pretty tasty. I had it while it was still a little warm. Tomorrow I'll bring some to work and see what it's like when it's cooled down a little.
I wonder what making it with coconut milk would be like? Probably very tasty!