PP Morning Comfort Brown Rice Porridge with Cranberries

Sharon Matthews Brown Rice Pudding.jpg

Chef: Denise Kling-Pelto

Makes: 3 cups

Prep Time: 10 min

Cook Time: 50 min

INGREDIENTS

  • 1 c sweet brown rice (I use Lundberg)

  • 2 c plant milk

  • 1/4 c maple syrup

  • 1 t cinnamon

  • 1/2 t nutmeg

  • Dried cranberries (low sugar)

  • Sprinkle with cinnammon

DIRECTIONS

  1. Place brown rice and 1 1/2 c of the plant milk in a heavy sauce pan. Once the mixture comes to a boil, simmer for 20 minutes.

  2. About 15 minutes in, preheat oven to 350 degrees.

  3. Take cooked brown rice and place in a 8 x 8 baking dish (I use glass) .

  4. Fold in rest of plant milk, cinnamon, nutmeg, cranberries and maple syrup.

  5. Cover with foil.

  6. Bake for 45 minutes.

  7. Serve hot.

TIPS

Refrigerate for up to 4 days. Yummy cold or reheated.

Any dried fruit can be added before baking. Check that whataever you choose is NOT high in added sugars.

Any fresh fruit can be added whether serving hot or cold.