Almond Brown Rice Pudding
Rich but not too sweet dessert or starter, vegan and gluten-free
|1||c||uncooked brown rice ((not instant))|
|4||c||unsweetened vanilla almondmilk|
|1 1⁄2||t||pure vanilla extract|
|1⁄2||c||slivered almonds (toasted and chopped)|
Place dates in bowl and pour ½ cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender or food processor and puree until smooth to make a date syrup.
Meanwhile, bring rice and almondmilk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almondmilk, stirring occasionally, about 45 minutes.
Stir date syrup, raisins, vanilla extract, cinnamon and almonds into rice and serve warm.
This recipe is free of dairy and refined sugar, but is still sweet and caloric, so serve accordingly.