FRUITY RICE PUDDING
This recipe is from “150 Vegan Favorites.” Most traditional rice puddings are turbo-caloried desserts loaded with heavy cream, sugar and even eggs. This non-dairy alternative features rice milk (or soymilk), apples, and dried fruits.

Ingredients:

2 ½ C. cooked short-grain brown or white rice
1 ½ C. rice milk or soymilk
1 med. red apple, diced
1/3 C. brown sugar
½ C. dried apricots, chopped
¼ C. dark raisins
½ tsp. ground cinnamon
½ tsp. ground nutmeg

1. In a medium saucepan, combine the cooked rice, milk, apple, sugar, apricots, raisins and cinnamon. Cook over medium-low heat, stirring frequently, until rice is thick and fruit is tender, about 15 minutes.

2. Remove from the heat and let cool slightly. Transfer the pudding to a bowl and refrigerate for at least one hour before serving.

3. When ready to serve, spoon the rice pudding into bowls and sprinkle some of the nutmeg over the top of each serving.