03 Jan

Vegan Brown Rice Pudding

Lissa Coffey

Lissa Coffey

Lissa Coffey
1 1/2 cups vanilla almond milk
1 tbsp. cornstarch
2 cups cooked brown rice
1/4 cup maple syrup (you can use less)
1 organic apple, chopped
1/3 cup organic whole almonds
1/2 teasp. cinnamon
1/4 teasp. nutmeg
1/4 teasp. ginger
1 teasp. vanilla
Whisk milk and cornstarch together in a medium saucepan.
Add cooked rice, maple syrup, apples, almonds, cinnamon, nutmeg, and ginger.
Simmer over medium heat for 4 minutes, stirring constantly.
Remove from heat and stir in vanilla.
Let sit for at least 15 minutes to allow it to set.
Chill if desired or serve warm.*Substitutions*
This recipe originally called for 1/3 c. raisins, but I used apples instead.  You can probably use blueberries or any fruit you’d like – experiment!

It tastes best the next day straight from the fridge!

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