Although Rice Pudding is usually served for dessert, I recently created this scrumptious version for one of my clients to enjoy for breakfast.
I simmered leftover brown rice in coconut milk, along with apples, cinnamon, and maple syrup. It was just as easy as can be, and may I say – AMAZING! The first time I made this, both of my kids asked me to make this again the next day. That’s always a good sign.
And it’s simple, healthy, and delicious. Exactly my style. Hope you like it too.
CREAMY APPLE CINNAMON RICE PUDDING
3 cups cooked brown rice
2 1/2 cups of coconut milk
1 apple, peeled and diced
1/3 cup maple syrup, or to taste
1 teaspoon cinnamon
1 teaspoon vanilla
Mix together all ingredients in a heavy saucepan, and bring just to a boil, stirring occasionally. Immediately reduce heat, cover, and allow to simmer for approximately 10 minutes, or until rice is soft and creamy. Remove cover and continue to simmer for 10 more minutes, until apples are just about tender.
Turn off heat, and allow to rest briefly. Serve warm or chilled.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen