| 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
Servings:
Units:
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Ingredients
Servings:
Units:
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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.
