Holiday Rice Pudding
13.5 oz. can coconut milk
1 cup organic soy milk
2 tablespoons of honey
1/2 teaspoon stevia powder
2 tablespoons cornstarch
2 teaspoons of vanilla extract
Dash of salt
4 cups cooked brown rice
1/3 cup dried cranberries
In a saucepan, heat all ingredients– except the rice and cranberries—over medium heat. Stir constantly until thickened.
Add cranberries and cooked rice and mix well.
Serve warm or chilled.
Editor’s Note: You may use other dried fruit.
Details: This recipe originally appeared in Wildwood’s The Journal of Health and Healing and was used by the permission of the author. Many more tasty & healthful recipes are included in The Total Vegetarian Cookbook by Barbara Watson. To order, contact www.totalvegetarian.com.
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Disclaimer: The information in this article is educational and general in nature. Neither Wildwood Lifestyle Center, its entities, nor author intend this article as a substitute for medical diagnosis, counsel, or treatment by a qualified health professional.