Ingredients
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
Directions
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.