ABOUT THE RECIPE:
Chocolate Rice Pudding makes a satisfying and healthy dessert treat.
Makes 4 servings
1 cup short-grain brown rice
2 cups nondairy chocolate milk, plus more as needed (see variation below)
1 cup filtered or spring water, plus more as needed
1/4 cup brown sugar, maple sugar or your preferred dry sweetener
1/2 teaspoon ground cinnamon
2 heaping tablespoons raisins
2 tablespoons chopped pistachio nuts or walnuts
Put the brown rice, nondairy chocolate milk, water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine.
Cover and bring to a boil over medium heat. Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the rice is tender and most of the liquid has been absorbed. Check and stir every 20 minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if pudding becomes dry.
Cover and remove from the heat. Let the pudding stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or refrigerate for 4 to 6 hours and served cold.
VARIATION: Vanilla Rice Pudding - Substitute vanilla flavored nondairy milk for the nondairy chocolate milk.