This brown rice pudding and the creamy sauce that goes with it, is sugar-free, dairy-free, and egg-free and it tastes great! It is a favorite dessert of mine that has gone through many changes through the years.

I often do not even bake it; just cook it on top of the stove in a pot until it is the consistency I like.

Ingredients:

1 cup short grain brown rice, uncooked
1/2 tsp. salt
1 1/2 cups rice, almond or soy milk
1 tsp. vanilla extract
3 tbsp. coconut oil or butter
1 tsp. – 2 tsp. cinnamon
1 cup sultana raisins
1/2 cup dates, chopped
1/2 cup unsweetened coconut
1/2 cup walnuts, chopped

Directions:

  1. Cook rice.
  2.  Mix cooked rice in a glass baking dish with remaining ingredients except for cinnamon.
  3.  Sprinkle cinnamon on top.
  4. Bake at 400º for 40 to 50 minutes.
  5. Serve with “Cream Sauce” on top.

Serves 4 big servings or 8 small ones.

 

CREAM SAUCE

Ingredients:

1 1/4 cup rice, almond or soy milk
3/4 cup apple juice
3 tbsp. arrowroot
2 tbsp. coconut oil or butter
1 tsp. lemon juice

Directions:

  1. Mix the first 3 ingredients together.
  2. Bring to a boil, stirring constantly until thickened.
  3. Add lemon juice and coconut oil.
  4. Serve on top of Brown Rice Pudding.

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Here are some more tasty puddings:

Cherry Pudding

Cherry Pudding

Cherry Vegan Pudding

Delicious Vegan Banana Pudding

Tasty Millet Coconut Pudding with Brazil Nuts

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