Yield: approx. 2 cups (4 - 6 servings)
In a blender (or using an immersion blender and a 4-cup measuring cup), put:
• 2 T white rice flour
• 1 1/2 cup plain or vanilla unsweetened soy milk (or another non-dairy milk)
• 1/4 cup mashed ripe banana
• 2 T sugar
Blend for about 15 seconds, until fully blended (no lumps).
Set aside.
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In a medium-size saucepan, on low-medium heat,
bring to a simmer for 1 minute, stirring constantly:
• 1/3 cup water
• 3/4 T agar flakes
Then add the soymilk mixture.
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Keeping the heat on low-medium, bring the mixture back to a simmer.
Continue simmering for about 5 minutes, stirring frequently.
The mixture will thicken a little bit, but will still be loose (i.e. it can pour easily).
This is okay; the pudding will thicken completely when it cools in the refrigerator.
(So don't add more of the thickeners! ... rice flour, agar)
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Remove pot from heat, and stir in:
• 1/4 tsp. pure vanilla extract (only if using plain soy milk)
• pinch ground cardamom (or more, to taste)
• pinch ground anise seed (or more, to taste)
• optional: scant 1/8 tsp. almond extract
Leave uncovered for about 15 minutes, to allow pudding to somewhat cool off.
Stir from time to time during that time.
Transfer pudding to a 2-cup glass jar.
Afix the lid.
Refrigerate for a few hours for the pudding to thicken fully.
Store in fridge. Keeps well for about 3 or 4 days.
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