Rice Pudding

Rice Pudding

Rice Pudding

3 cups cooked brown rice

3 cups soy, almond, or rice milk

6-8 oz. coconut milk or additional soy milk

1 Tb cornstarch

1½ Tb maple syrup

Zest of ½ lemon

Zest of ½ orange

2 tsp vanilla (less if you use vanilla soymilk)

¼ tsp nutmeg

¼ tsp cardamom

¼ tsp cinnamon

1/3 cup raisins

3 Tb sliced almonds

1 tsp sugar

Combine everything in a heavy saucepan. Bring to a boil then reduce heat and simmer for about 30 minutes. Sprinkle the top with almonds and sugar. You may then, if you wish, broil the mixture for about 8 minutes to toast almond and sugar topping. This step may be skipped. Best if chilled thoroughly before serving.