Rice Pudding

Serves: 2

Ingredients

• 1 ½ cups (350 g) cooked brown rice*
• 1 ¼ cups (300 mL) unsweetened non-dairy milk
• 1 tsp (2 g) ground cinnamon
• 2 tsp (8 mL) vanilla extract
• ⅓ cup (60 g) raisins
• 2 Tbsp (40 g) honey or maple syrup
• ¼ cup (30 g) chopped walnuts

Directions

1. Add cooked rice, non-dairy milk, cinnamon, vanilla, raisins, and honey to a pot.
2. Bring mixture to a boil.
3. Once boiling, reduce heat to low and let the mixture simmer and thicken for ~10 minutes, stirring occasionally.
4. Once thickened to desired consistency, remove from heat and stir in walnuts. Serve warm.

*Note: If cooked brown rice is not on hand, combine 120 g (½ cup) uncooked brown rice with 250 mL (1 cup) water in a pot. Bring to a boil, then reduce heat to low and cook for 40 minutes with lid on. Once finished cooking, turn off heat and allow rice to steam for additional 10 minutes with lid on, then use cooked rice as directed above.