Multi-Rice Pudding (Dairy-Free)

Multi-Rice Pudding (Dairy-Free)

1/3 cup short grain brown rice

1/3 cup jasmine rice

3 cups unsweetened almond milk

1 vanilla bean (or 2 tsp. vanilla extract)

1 tsp. cinnamon

¼ tsp. allspice

¼ cup golden raisins (or dried fruit of your preferenece)

~In fine mesh sieve, rinse and drain the rice.

~In a sauce pan, combine the rice, 2 cups of the almond milk, and the vanilla bean (if you’re using a vanilla bean, cut the bean down the center, scrape out the seeds, and add the seeds and pod to the pan; if you’re using extract, reserve it until you add the cinnamon and allspice). Bring the ingredients to a soft boil, stirring constantly so it doesn’t boil over or scorch. Turn the heat down to a simmer and let the rice absorb the milk, stirring occasionally (about 25 min). Then, slowly add the rest of the milk, cinnamon, and allspice (and vanilla extract if you’re using it). Stir while it simmers until the rice has almost completely absorbed the rest of the milk (this could take around 15 more min). Remove from heat and stir in the raisins.

~Serve hot or cold! It’s so good at any temperature. If you like sweeter rice pudding, sprinkle the top with Splenda and enjoy! 

Strike up a conversation: Which fruits and nuts have you had in rice pudding?