Almond Rice Pudding
3/4 cup uncooked white or brown rice (*might need to add a little more rice)
1 cup water
1 1/2 cups almond milk (you can substiute plain soy or rice milk with 1 tablespoon almond extract)
1/4 cup maple syrup
1 teaspoon cinnamon
1/2 cup raisins, dried cranberries or dried blueberries (optional, for very different flavor)
1. In a medium-sized saucepan, combine rice and water. Bring to a fast boil and reduce heat. Simmer for 10 minutes or until water is absorbed (I found it was much faster than 10 minutes).
2. Stir in almond milk and maple syrup, stirring until the rice mixture is as soupy as cooked cereal (25 minutes roughly at a simmer).
3. Remove from heat and stir in cinnamon and optional dried fruit. Eat warm or room temperature.
*I kept adding more rice because I thought it wasn't near thick enough, but the simmering time is what gave it that pudding consistency, so be patient!
Source of recipe: This is a slight modification of a recipe from "Vegan Meals for One or Two" by Chef Nancy Berkoff