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Pumpkin Spice Rice Pudding



In a 2 quart saucepan, combine the rice, 1 1/2 cups almond milk, cinnamon stick, orange zest and sea salt. Over high heat, bring rice to a boil and then immediately rduce heat to low and cover. Cook 20 minutes, or until liquid has been absorbed. Keeping at low heat, stir in the rest of the ingredients and cook about 5 to 7 more minutes. Refrigerate until cold.

Serve with cashew cream or vegan whipped topping and a sprinkle of cinnamon. Makes 4 servings.


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