10 full servings
4 Qt./3.8 L Roaster with Cover
large mixing bowl
Oval Baking Dish
Certified Chef and Culinary Nutritionist, Marni uses passion and experience to educate individuals on how to adopt a realistic, plant-based diet that is both simple and delicious.
Brown rice pudding makes for a hearty, warming dessert. Try using short grain brown rice, which gets stickier while it cooks. The arrowroot powder in this recipe acts as a natural thickener (rather than cornstarch) and will give your dessert a true “pudding” consistency.
vanilla rice milk
pistachios, shelled and chopped
- Preheat the oven to 350°F/177°C.
- Add brown rice and 3 cups water in roaster, cover and cook over medium heat. When Vapo-Valve™ clicks, reduce heat to low and simmer for 40 - 50 minutes or until very soft.
- In a large bowl, dissolve the arrowroot powder in 1 cup of milk. Add the rice, raisins, maple syrup, vanilla, cinnamon and salt. Mix well to combine. Transfer to Oval Baking Dish, cover with foil and bake for 1 hour, or until browned and bubbly.
- Remove from the oven and stir in remaining ½ cup of rice milk. Let cool for about 1 hour before serving. Garnish with pistachios and almonds.