Creamy, delicious brown rice pudding!

I was so excited when we came up with this recipe today, I couldn’t wait to share it with you!  We eat oatmeal around here for breakfast almost daily.  This rice pudding makes a great warm breakfast cereal for a little change of pace.  You can also serve it cool, or even as a dessert.  It is so versatile.  If it looks a little thick once it has cooled, just stir in a little non-dairy milk, and it should be fine.  Also feel free to experiment a little yourself.  I really like the apples, currants and walnuts that we used today, but raisins, cranberries, dried apricots, bananas, pecans, almonds would all work really well too.  Get creative!

INGREDIENTS:

2 cups cooked brown rice

1 1/2 cups non-dairy milk (soy, almond, rice, etc.)

1 teaspoon vanilla

cinnamon, to taste

1 apple, peeled and chopped (small dice)

1 handful raw walnuts, chopped

1 handful dried currants

2 tablespoons pure maple syrup

DIRECTIONS:

Place all ingredients in a medium saucepan at medium heat and stir.  Bring to a simmer and lower heat.  Simmer for about 15-20 min., stirring occasionally.  Serve warm or cool.