I was so excited when we came up with this recipe today, I couldn’t wait to share it with you! We eat oatmeal around here for breakfast almost daily. This rice pudding makes a great warm breakfast cereal for a little change of pace. You can also serve it cool, or even as a dessert. It is so versatile. If it looks a little thick once it has cooled, just stir in a little non-dairy milk, and it should be fine. Also feel free to experiment a little yourself. I really like the apples, currants and walnuts that we used today, but raisins, cranberries, dried apricots, bananas, pecans, almonds would all work really well too. Get creative!
2 cups cooked brown rice
1 1/2 cups non-dairy milk (soy, almond, rice, etc.)
1 teaspoon vanilla
cinnamon, to taste
1 apple, peeled and chopped (small dice)
1 handful raw walnuts, chopped
1 handful dried currants
2 tablespoons pure maple syrup
Place all ingredients in a medium saucepan at medium heat and stir. Bring to a simmer and lower heat. Simmer for about 15-20 min., stirring occasionally. Serve warm or cool.