Sometimes you just have terrible cravings for carbs. Sometimes a Cadbury’s Easter Cream Egg is an appropriate choice. Sometimes it’s not. This week it was not, so I went hunting for something that was juicy and rich tasting and sweet that would leave me feeling warm and cozy on the inside.
- 3 cups almond milk
- 1 cup brown rice
- 1 tsp lemon juice
- pinch of sea salt
- 2 tsp pumpkin pie spice (or to taste)
- 1 tsp vanilla extract
- 2 Tbs maple syrup (optional)
- your favourite fruit, diced
Bring almond milk, rice, lemon juice, and sea salt to a boil in an uncovered pot over high heat. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
Add spices. Cook on low for another 15 minutes or until rice is tender and liquid is absorbed. The rice should be very creamy.
Stir vanilla extract and maple syrup (if using) into pudding. Simmer for 2 minutes. Remove from heat. Serves 8.
Top with your favourite fruit. I love mangos or peaches/nectarines, but this week I tried sliced Florida strawberries and kiwi.