This simple dessert is bound to put a person in the mood for sweaters and bonfires. Serve with a mug of hot cider and embrace the chill in the air.
For those of you in warmer climates- this rice pudding is also delicious served cold with a spot of thick coconut cream.
Autumn Rice Pudding
- 2 cups brown rice
- 1 tbsp coconut oil (or cooking oil)
- 1 cup apple, chopped into small pieces
- 1 cup chopped pecan pieces
- 1/2 tsp ground nutmeg
- 1 tsp ground cinnamon
- 1/4 tsp garam masala
- 1/2 tsp salt
- 1 cup vegan sugar
- 1/2 cup cold almond (or other non-dairy) milk
- 2 tsp cornstarch
- 1 tsp vanilla extract
Cook brown rice according to package directions. It should yield about 3 cups of cooked brown rice. While rice is cooking, begin preparing the rest of the ingredients; chop apples, smash pecans, etc.
Over medium heat, warm coconut oil until liquidy. Add chopped apples, pecans, nutmeg, cinnamon, garam masala, and 1/4 tsp salt. Continue to cook over medium heat, stirring as to not let the mixture burn. Cook about 3-5 minutes, or until apples soften and pecans become fragrant.
In medium sized bowl, combine cold almond milk with cornstarch and vanilla. Whisk together until well combined and no lumps are visible.
Once rice is finished cooking, stir in sugar and almond milk/cornstarch mixture. Cook over medium heat about 2 minutes, or until thick. Add 1/4 tsp more salt. Fold in apples and pecans.
Can be served warm or chilled.
this post was entered in the Gluten Free Photo Contest