Healthy Rice Pudding

This recipe is sweet!  Seriously!  

Originally posted at Back to the Basics:

I was looking for a "healthy" version of rice pudding.  Initially all I found were recipes that substituted skim milk for whole milk or heavy cream.  Since my hubby and I completed our 21 day detox we have decided to severely limit our milk consumption. The recipe I finally settled on is vegan so no milk and no eggs (and LOW fat).

Vegan Rice Pudding Recipe

1 cup organic brown rice
1 1/2 cups water
1 Tbsp vegan butter
1 tsp salt
1 1/2 cup Vanilla Coconut Milk (or other non-dairy creamy beverage)

1/3 cup agave or maple syrup
1 tsp cinnamon
1/2 tsp vanilla extract
3 Tbsp unsweetened toasted coconut flakes, optional

First, add the rice, water, salt and butter to a pan. Bring it to a bowl over high heat. Cover with lid, reduce heat to low. Simmer rice for an additional 30 minutes, until liquid is absorbed.

Next, turn heat to medium and stirring constantly, add all the coconut milk until it has been sufficiently absorbed. Be sure to uncover lid so that steam can cook off the rice. Fold in the vanilla extract, cinnamon and agave or maple syrup. Cover with lid and allow to sit for ten minutes.

Serve warm or store in fridge to serve cold. Sprinkle a bit of cinnamon and a drizzle of agave syrup on top before serving.