Found this recipe tonight when I had way too much leftover rice that was way too mushy to save and use. It is yummy!!
4 C. leftover cooked rice
(any kind—I just used wild rice blend and even that was delicious!!)
3–4 C. almond milk
1 can full-fat coconut milk
3 tsp. cinnamon
2 Tbsp. pure vanilla extract
1-2 C. dates, diced (to taste)
1C. sliced almonds
1/2 C. pure maple syrup (or to taste)
1) In a medium saucepan, combine all ingredients and bring to a boil.
2) Reduce heat and simmer on low heat about 10-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
3) Pour up into individual serving bowls and refrigerate.
This recipe is heavily modified from this original by Sharon123 on Food.com.
No comments:
Post a Comment