Rice Pudding with Cinnamon and Raisins

 
2 cups water
1 cup brown rice, rinsed
1 1/4 cups soy milk, rice milk, or other non-dairy milk of choice
1/3 cup raisins
1/3 cup brown rice syrup or maple syrup
1 t. vanilla
1/2 t. cinnamon
1/4 t. ground ginger
1/8 t. ground nutmeg
 

In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill. Top individual servings with a little additional cinnamon before serving, if desired.

Serves 3-4

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett