Annice Grinberg asked about using soy milk in cooked puddings.
I have made a corn starch-based pudding several times with soy
milk, both regular and vanilla, quite successfully. I personally feel
rice milk is a little more forgiving, however, since soy milk curdles
easily when it reaches boiling and rice milk does not tend to do so.
That said, here's my recipe.
1/4 cup cornstarch
2/3 cup sweetener (sugar or sucanat) - use more or less to taste
3 Tablespoons unsweetened cocoa
2 1/2 cups vanilla soy or rice milk*
Mix the dry ingredients in the saucepan. Over medium heat, gradually
add the liquid, stirring constantly, mixing thoroughly. Continue to stir
until the mixture comes to a boil. Boil for one minute, stirring
Remove from heat and transfer to custard cups.
*If using unflavored soy or rice milk, add 1 teaspoon of vanilla to the
mixture immediately after removing from heat and prior to filling the