Breakfast Rice Pudding (Vegan)

1. 1

   Bring rice, water, vegan butter, and salt to a boil.

2. 2

   Cover with lid, lower to a simmer, and cook for 5 to 8 minutes or until most of the water is absorbed. If using brown rice, cook for an additional 10 to 12 minutes.

3. 3

   Add in coconut milk, vanilla bean (seeds scraped out), sugar and cinnamon.

4. 4

   Bring to a boil, lower to a simmer, and cook for 15 to 20 minutes or until most of the milk is absorbed and rice is soft. Stir occasionally.

5. 5

   Remove from heat, and stir in orange zest.

6. 6

   Allow to cool for 30 minutes before finishing cooling in refrigerator.

7. 7

   In a small saucepan, combine orange juice and apricots. Bring to a simmer. Cook for 5 to 10 minutes, stirring often, until most of the orange juice is absorbed. Remove from heat and let cool.

8. 8

   To serve, split rice pudding into 4 bowls and garnish with apricots, almonds and sliced banana.

* Per serving · 4 servings · Values may vary.

No additional tips available.