2 cups rice milk
2 cups cooked rice
fresh ginger root or ground ginger (to taste)
cinnamon, nutmeg, mace, allspice, ground clove (all to taste)
1/4 cup brown sugar or to taste
1 tablespoon corn starch
Boil the rice in 2 1/2 cups water and set aside to let the rice absorb the water. Once the water is absorbed, add the rice milk to the rice and return to the stove on medium heat. Once the mixture reaches a boil, add the cornstarch, brown vegan sugar and spices. Lower the heat and simmer until the pudding thickens.
The pudding is good hot or cold and tastes really good when you're sick, especially with some tea.