Vegan Friendly Fig and Raspberry Rice Pudding
Recipe is courtesy of the USA Rice Federation.
Course
Snacks
Cuisine
Desserts & Drinks
Servings
6
Servings
6
Ingredients
3/4
cup
brown rice
1
cup
water
1
pinch
salt
4
cups
vanilla-flavoured rice milk
1/2
cup
brown sugar
2
cinnamon sticks
1
tsp
lemon zest
Compote
1
7-oz
package frozen raspberries
2
cups
quartered fresh figs
1/4
cup
pure maple syrup
1
tsp
lemon zest
Instructions
In a large saucepan, bring rice, water and salt to boil over medium-high heat.
Reduce heat to low, cover and simmer, until most of the liquid has been absorbed, about 15 minutes.
Gently stir in rice milk, brown sugar, cinnamon sticks and lemon zest, ensuring mixture does not stick to the bottom of the pan.
Increase heat to medium-low, stirring often, until rice is tender and very creamy, about 40 minutes.
Do not overcook or rice will be solid and not creamy when cooled. Rice pudding can be kept covered in the refrigerator for up to 5 days.