Autumn Comfort Rice Pudding
IntroductionA hearty and sweet traditional dessert that uses NO refined or substitute sugar! A hearty and sweet traditional dessert that uses NO refined or substitute sugar!
1 1/2 cups medium grain brown rice
1/3 cup Craisins (reduced sugar variety)
1/3 cup roughly chopped pecans
3 cups water
2 cups unsweetened almond milk
1 cup nonfat milk
1/3 cup raw wild honey
2 tsp vanilla
1 tbsp cinnamon
1 tsp nutmeg
* Raw wild honey is widely available at farmer's markets, Whole Foods, and Trader Joe's.
* For a bigger punch of cinnamon flavor, steep a cinnamon stick with the rice while it's cooking in the oven.
* If you want to avoid extract or alcohol distilled vanilla, substitute 1 whole vanilla bean (split lengthwise down the middle and scrape seeds out with the dull edge of a knife)
* Use 3 cups of almond milk to make this non dairy and vegan.
Over the stove on medium heat (or in a rice cooker), combine rice and water, cook until just underdone (about 20 minutes).
In a separate bowl, combine almond & nonfat milk, honey, and vanilla. Transfer rice to an oven safe container, add craisins and milk/honey mixture and combine thoroughly. Stir in 1 tsp of the vanilla (or the scrapings from a vanilla bean) and 1 tsp of the cinnamon.
Cook in the oven, covered, for 45 minutes. While that is cooking, finely grind the pecans until it begins to form a paste. After 45 minutes, stir in the pecan butter thoroughly and cook for another 15-20 minutes uncovered.
Let pudding stand for 10 minutes after removing it from the oven. It will still be a little liquidy, but will thicken as the dessert cools. Stir in remaining vanilla, cinnamon, and honey. Scoop 2/3 cup servings into desert bowls and top with berries or apples, if desired.
Serving Size: Makes 8 servings (2/3 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user BURNEDEVE.