1 cup short grain brown rice
1 cup pure pineapple or mango juice
1 cup nondairy milk, optional (I use rice or coconut milk)
1 cup water
1/4 cup dates, chopped
1 banana, sliced
1 cup mango or pineapple, chopped
1/4 cup cashews
1/4 cup shredded coconut
1. Put the rice, along with 3 cups liquid (you can adjust the ratios of juice, rice or coconut milk and water as long as the total is 3 cups) in a pot.
2. Turn to high and bring to a boil, then turn down to low and simmer for 45 minutes. Stir the rice occasionally, so that it keeps a pudding texture as opposed to fluffing up.
3. When the rice is nearly cooked, add the dates and stir them through. Spoon the cooked rice into bowls, and top with the fruit, cashews and coconut, and you have your beautiful tropical rice pudding.
Source of recipe: To watch a free video of me making this tropical rice pudding, so I can show you the exact techniques that will make the perfect recipe, go to http://www.healthyveganrecipes.net/video/tropical-rice-pudding