Breakfast Rice Pudding

Breakfast Rice Pudding

Yield: 6 1-cup servings

Ingredients:

• 1 cup brown rice

• 2½ cups plant-based milk

• ½ teaspoon salt

• 3 cups apples, peeled and diced

• 1 teaspoon ground cinnamon

• 1 teaspoon ginger powder

• ½ teaspoon orange zest

• 1 teaspoon vanilla

• ¼ cup dried cranberries, juice sweetened

• ¼ cup raisins

  
  

Directions:

1. Combine all ingredients in a medium casserole dish.

2. Bake at 350°F for 90 minutes or until liquid is absorbed.

3. Fluff and mix with a fork. Serve with your favorite nuts and seeds.

   
   

Variations: For extra creaminess, use one 13.5-ounce can of coconut milk and 1 cup of other plant-based milk.

Quick Tip: Freezes well.

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