Brown Rice Pudding

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2  cups short-grain brown rice    
1  cup plain soy milk    
3/4  cup organic maple syrup    
1/4  teaspoon pure vanilla extract    
  Coarsely chopped walnuts, for garnish    
  Ground cinnamon, for garnish

1. Combine rice and 4 cups of water in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, and cook until water has been absorbed and rice is tender, 20 to 25 minutes. 

2. Stir in soy milk, maple syrup, and vanilla; cook, stirring, for 5 minutes more. Divide between serving bowls. Garnish with walnuts and cinnamon.  Serves 6 to 8.


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