Rice Pudding

Ingredients:
2 cups water
1 cup brown rice, rinsed
1 1/4 cups rice milk, or other non-dairy milk of choice
1/3 cup raisins (optional)
1/6 cup brown rice syrup or maple syrup (this is half the original recipe, and still tasted almost too sweet to me)
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

recipe adapted from: http://www.veganchef.com/ricepudding.htm