Rice Pudding

Oh my, this recipe says fall all over it! It also reminds me of my childhood when my mom would make rice pudding and she would always say as she was pulling it out of the oven, "this reminds me of my childhood when your grandma would make this"! I wonder if my grandma would say that to her while she was pulling her pudding out of the oven. So Grandma and Mom this recipe is for you!

I love that the recipe develops it's sweetness from the apples and raisins, therefore making the recipe SUGAR FREE! The recipe is also dairy-free as well, making it the perfect Vegan Rice Pudding.

Ingredients:

2 Cups non-dairy milk--I used Unsweetened Vanilla Almond Milk
1 Cup uncooked Short Grain Brown Rice
3 1/2 Cups of water for cooking rice
1/4 Cup Pecans
1/2 Cup Raisins
1/2 Cup Ground Flaxseed
1 TBLS Vanilla Extract
1.5 TBLS Cinnamon
1 tsp Cardamom-Optional
2 Apples-use your favorite apple- I used Honey Crisp

Directions:

Preheat oven to 350 Degrees
Cook Rice in 3 1/2 cups of boiling water till water is absorbed and rice is soft

While the rice is cooking peel and cut apples into slices-place in a food processor and chop to small pieces-Be careful not to puree

Place chopped apples and remaining ingredients in a large bowl.

When the rice is done cooking add to the bowl and mix well.
Pour into a sprayed 9x9 baking dish, sprinkle with a little cinnamon, and then cover.

Bake for 1 hour.

Let Pudding cool for 10 minutes and serve
Pour cold milk over warm pudding and envelope yourself in a long time traditional fall treat! This makes for a great breakfast, snack, or dessert.