Brown Rice Pudding

10 Feb

Perfect for breakfast, dessert, or even a sweetish side dish. A very creamy, comforting, easy concoction. It is not very sweet- double the sweetener for a more indulgent dessert, or serve with lots of fruit/dried fruit.

Makes 4-6 servings

Cook ahead in a rice cooker or whatever method (or use leftover cooked rice):
1 c uncooked brown rice (jasmine is great, any kind will work)
1 1/2 c water
(cinnamon sticks to cook with it, not sure how much it affects the flavor but your house will smell amazing while it cooks)

Pudding ingredients:
2 1/2 c cooked brown rice (above)
2 1/2 c almond milk (soymilk does not cook as well, could use other nut milk or coconut milk)
2 Tbsp sugar, agave nectar or maple syrup
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
(garnishes such as slivered almonds, raisins, sliced or chopped fruit, coconut, etc.)

Combine all of the ingredients in a large saucepan over medium heat and stir until it begins to boil. Turn the heat down to low and cook uncovered, stirring every five minutes, until the mixture is thick and creamy, about 30-40 minutes.

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