I don’t often make too much rice, but this is a great way to use it up, should there be any lingering around in the refrigerator. It’s also an excellent excuse for making too much rice.
½ cup vegan milk (I like almond, but any would do)
½ TBLSP agave or maple syrup
½ cup cooked rice (white or brown)
Dash of cinnamon
Slosh of vanilla extract
1 TBLSP raisins or other dried fruit
Cranberry sauce or jam to top
- In a small pot, heat the milk to a simmer.
- Add in the agave or maple syrup and mix in well. Then add the rice and continue to stir until it’s spread out nicely
- Add in the cinnamon, vanilla, and raisins and distribute well with the vehicle that is your spoon. Let it simmer on low heat for about 5 minutes stirring occasionally, until the liquid is absorbed and the rice mixture is luxurious and thick. You can stir it vigorously if you’re so inclined, because you don’t mind breaking the rice kernels for this recipe. Be careful not to do this on high heat or it will froth all up and all over the stove. (Ask me how I know.)
Serve hot, topped with cranberry sauce or jam, or just a bit more cinnamon, whatever pleases you.
- Stir chocolate chips into the hot pudding just before you take it off the heat for chocolate rice pudding.
- Try chopped dried apricots instead of (or as well as) raisins for a taste of sunshine.
- Top with granola for a crunch with your pudding.