Recipe by Moody
Great for dessert, or for breakfast.
Top Review by Vermonter (at heart)
For all the spices in this recipe, it is not very flavorful. Rather than 15 min., I had to simmer for closer to an hour to get a pudding and then the texture was funny. This was my first try at using brown rice and I was hoping for better results! (I used whole milk instead of the soymilk and I increased the maple syrup to 1/3 c.). I don't think I'll make this again.
- 3 cups vanilla-flavored soymilk
- 2 cups cooked brown rice
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 tablespoon real vanilla extract
- 1 1⁄4 cups dark seedless raisins
- 1⁄4 cup maple syrup