Orange Cinnamon Rice Pudding

Serves: 4
Total Calories: 360


4 cups unsweetened apple juice
1 cup short grain brown rice
1 orange (you need the juice and the zest)
1/4 cup raisins
1 teaspoon ground cinnamon
1 teaspoon peeled and chopped fresh ginger
1/2 vanilla bean split lengthwise, or 1/2 teaspoon alcohol-free vanilla extract
2 cups unsweetened soy milk
1/4 cup almonds toasted and crushed


Put the apple juice, rice, orange zest and juice, raisins, cinnamon, ginger, and vanilla bean in a medium saucepan and stir to combine. Bring to a boil over high heat. Cover, decrease the heat to low, and cook for 1 hour. Stir in the soymilk and almonds. Remove the vanilla bean, scrape the seeds back into the saucepan, and discard the bean. Increase the heat to medium-low and cook uncovered, stirring occasionally, until starting to bubble. Let cool for 1 hour at room temperature. Cover and refrigerate for 8 hours before serving. Serve chilled. Covered and stored in the refrigerator, Orange-Cinnamon Rice Pudding will keep for 5 days.

Note: Don’t be alarmed if the rice pudding looks runny before it is refrigerated. As it chills, the rice will absorb the excess liquid.

Nutritional Facts:

Serves: 4
Total Calories: 360
Calories from Fat: 56

This Orange Cinnamon Rice Pudding recipe is from the Bravo Cookbook. Download this Cookbook today.

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