Ingredients
1
teaspoon
sea salt
(4
g)
1
cup
coconut sugar, can use granulated sugar
(200
g)
4
tablespoons
coconut or almond milk
(60
mL)
2
cups
pumpkin puree
(490
g)
1⁄4
teaspoon
ground cloves
(0.5
g)
1⁄4
teaspoon
nutmeg
(0.5
g)
1⁄4
teaspoon
allspice
(0.5
g)
dash of ground cinnamon
1
teaspoon
fresh ginger, peeled and shredded, use Cone #1
(2
g)
2⁄3
cup
golden raisins, optional
(97
g)
Directions:
- Combine rice, almond milk, cinnamon stick, orange zest and salt in skillet. Over medium heat, bring ingredients to a simmer; reduce to low and cover.
- Cook approximately 25 minutes, or until liquid is absorbed.
- Keeping heat on low, stir in remaining ingredients and continue to cook for approximately 5 - 7 minutes.
- Allow to cool for 20 minutes, then refrigerate for 2 hours or until cold.
- Before serving, remove cinnamon stick. Serve with cashew cream or vegan whipped topping and garnish with cinnamon.
Tips:
- Substitute Arborio rice for short grain brown rice.
Directions
Tips
Reviews