Creamy Cinnamon Brown Rice Pudding
This pudding has the most amazing aroma that comes from the almond cream and cinnamon. It is usually enjoyed warm but can be eaten chilled if desired. The texture of the brown rice complements the smooth texture of the almond cream.
Brown rice is a prime source of fiber and manganese. It is also packed with selenium, phosphorus, magnesium, copper, and vitamin B3. It is one of the world's healthiest foods supporting a healthy heart, digestive system, and robust energy levels. Its high satiety value helps you manage and lose weight - rare qualities of a delicious dessert. So go and indulge in this vegan and macrobiotic sweet feast!
1 cup brown rice, partially cooked
1 cup thick almond cream
2 cups Water
1 teaspoon fresh ground cinnamon powder
Pure maple syrup to sweeten as desired
Add the almond cream and water to a medium sized sauce pan and bring to a light boil. Add the partially cooked brown rice and cook until it thickens. This should take 8-10 minutes. Stir occasionally to avoid the mixture sticking to the bottom and sides. Once the mixture is thick and creamy, add the maple syrup and cinnamon powder. Remove from the pan and pour it in a dessert cup. Cool in fridge or serve warm.
Prep time: 10 minutes
Cooking Time: 12 - 15 minutes