Last night we had a veggie stir-fry with mock chicken and cashews over brown rice with a lovely orange/ginger sauce. So delicious! The recipe for the sauce was from The Everything Vegan Pregnancy Book. I always eat a lot of stir-fry when I make it. Even though it's full of nutrition, it's so easily digested that I'm hungry again in a few hours. Oh well, I never mind having a snack.
Anyway, despite my generous sized helping, we had some cooked brown rice leftover (actually this was because I forgot that Patrick had made brown rice on Sunday and refrigerated it for use this week, and so I unknowingly made another pot, hence the leftovers) so this morning I threw it in a pot with some soymilk and let it cook for awhile, and then added some maple syrup and a pat or two of Earth Balance. It brought back memories of the rice pudding my mom usually makes at Christmas. But you totally don't have to wait for a holiday to enjoy this creamy dish as breakfast any time of the year.It's a nice change from oatmeal.
Rice Pudding
Cooked brown rice, enough for however many servings you want
Soymilk
Cinnamon
Maple Syrup
Vegan butter
Throw the rice in a pot and add enough soymilk to cover the rice completely. Cook on medium low heat and stay close to the stove, as you will need to stir it often to prevent a skin from forming on the top. Let cook for about 30-45 minutes, depending on how creamy you want it (or have time for). The rice will absorb all of the soymilk eventually, and you will want to keep adding more, a few tablespoons at a time, continuing to stir, till the milk is absorbed and the rice is as creamy as you desire. Serve it into bowls, add maple syrup, brown sugar if you like, cinnamon, and a dollop of vegan butter (I have to admit this is my favorite part!).

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