Holiday Rice Pudding

by | Jun 19, 2018 | Breakfasts, Recipes


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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