Creamy Dreamy Rice Pudding (Non-Dairy)

1. 1

   Boil the water and rice together on medium heat until the rice releases its starch and becomes creamy.

2. 2

   Add 1 cup soy milk and the maple syrup. Simmer, stirring frequently until most of the soy milk is absorbed, and the rice is bubbly and thick (about 7 minutes).

3. 3

   Add second and third cups of soy milk in the same manner as the first, continuing to stir frequently.

4. 4

   When the pudding has reached the desired creaminess (about 5 minutes following last soy milk addition), remove from heat and add the vanilla and spices.

5. 5

   Ladle into serving bowls and sprinkle with cinnamon.

6. 6

   The pudding may be eaten warm or cold, and will firm up a little as it cools.

7. 7

   Store covered in the refrigerator up to two days, if it lasts that long.

8. 8

   Enjoy!

No nutritional information available.

No additional tips available.