Prep:
15 minutes
Total:
2 hours
Makes:
10 full servings
Utensil:
4 Qt./3.8 L Roaster with Cover
large mixing bowl
Oval Baking Dish
Contributed By:
Marni Wasserman
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.
Ingredients
Recipe Description:
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.
1 1⁄2
cups
brown rice
(285
g)
3
cups
water
(700
mL)
2
tablespoons
arrowroot powder
(16
g)
1 1⁄2
cups
vanilla rice milk
(350
mL)
1⁄4
cup
raisins
(36
g)
1⁄4
cup
maple syrup
(80
g)
1
teaspoon
vanilla extract
(5
mL)
1
tablespoon
ground cinnamon
(8
g)
1⁄2
teaspoon
sea salt
(3
g)
1
teaspoon
pistachios, shelled and chopped
(3
g)
1
teaspoon
almonds, chopped
(3
g)
Directions:
- 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.
Directions
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