1

ABOUT THE RECIPE:

This Five-Ingredient Rice Pudding makes good use of leftover brown rice. It takes only five minutes to prepare for the oven and serves double-duty as a lovely finish to a weeknight meal or even an appealing breakfast treat.

Makes 4 to 6 servings

2

INGREDIENTS:

2½ cups cooked short-grain brown rice
¾ cup nondairy milk
½ cup raisins
¼ cup maple syrup
¼ teaspoon ground cinnamon

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the rice, nondairy milk, raisins and maple syrup in a medium-sized casserole dish and stir to combine. Sprinkle the cinnamon over the top. Cover and bake for 40 minutes, or until all of the liquid is absorbed. Let cool 15 minutes and serve warm with Cinnamon Spiced “Cream,” (RECIPE BELOW). To serve cold, cover and refrigerate 4 to 6 hours and serve. Stored in a tightly covered container, leftover pudding will keep for 3 days.

4

VEGAN CINNAMON SPICED CREAM

You can serve this delectable Cinnamon Spiced “Cream” over fruit, puddings, cakes or pies, but it is so delicious it can be eaten all by itself, too!

Makes 4 to 6 servings

1 block (14 to 16 ounces) soft silken tofu, drained
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Put all of the ingredients in a blender and process until smooth and creamy. Cover and refrigerate at least 4 hours. Stored in a tightly covered container, leftover “cream” will keep for 2 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Five-Ingredient Rice Pudding makes good use of leftover brown rice. It takes only five minutes to prepare for the oven and serves double-duty as a lovely finish to a weeknight meal or even an appealing breakfast treat.

Makes 4 to 6 servings

2

INGREDIENTS:

2½ cups cooked short-grain brown rice
¾ cup nondairy milk
½ cup raisins
¼ cup maple syrup
¼ teaspoon ground cinnamon

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Put the rice, nondairy milk, raisins and maple syrup in a medium-sized casserole dish and stir to combine. Sprinkle the cinnamon over the top. Cover and bake for 40 minutes, or until all of the liquid is absorbed. Let cool 15 minutes and serve warm with Cinnamon Spiced “Cream,” (RECIPE BELOW). To serve cold, cover and refrigerate 4 to 6 hours and serve. Stored in a tightly covered container, leftover pudding will keep for 3 days.

4

VEGAN CINNAMON SPICED CREAM

You can serve this delectable Cinnamon Spiced “Cream” over fruit, puddings, cakes or pies, but it is so delicious it can be eaten all by itself, too!

Makes 4 to 6 servings

1 block (14 to 16 ounces) soft silken tofu, drained
1 tablespoon maple syrup
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Put all of the ingredients in a blender and process until smooth and creamy. Cover and refrigerate at least 4 hours. Stored in a tightly covered container, leftover “cream” will keep for 2 days.

Five-Ingredient Rice Pudding
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