This dessert, from PCRM's Cancer Survivor's Guide, also makes a tasty, hearty breakfast treat.
2 cups water
1 cup rice (brown, jasmine or basmati)
1/4 tsp salt
1 1/2 cups fortified nondairy milk (I like almond for this dish)
1/3 cup pure maple syrup
2 T unsweetened shredded dried coconut
1/2 tsp vanilla extract
1/2 cup golden raisins or chopped dried apricots
1 pear (optional) (See note)
Combine the water, rice, and salt in medium saucepan. Cover and simmer over low heat for 15 minutes. Check occasionally and add a small amount of water, if necessary, to prevent sticking.
Stir in the soymilk, syrup, coconut, and vanilla extract. Cover and cook over low heat for about 20 minutes, until thickened. (Brown rice may take a bit longer to cook.) Stir in the raisins. Serve warm or thoroughly chilled.
Can prepare leftover rice pudding for breakfast porridge. Warm the rice over low-medium heat, and add more nondairy milk to achieve a nice consistency. I like to slice a ripe organic pear on top of the porridge. With a little cinnamon, this is a tasty, healthy start to your day!