Rice and Apple Pudding

Serves: 2
Total Calories: 424


1 cup cooked rice
2 small sweet apples diced
1/4 cup raisins
2 cinnamon sticks
8 cloves
1 1/4 cups water


1. Place all the ingredients in a heavy medium-sized pot over high heat and bring to a boil.
2. Reduce the heat to very low, cover, and simmer about 30 minutes or until the water is absorbed.
3. Enjoy the pudding warm as is or topped with some dairy-free milk or yogurt.

For a Change . . .
* To cook this pudding faster, reduce the water to 1 cup. In Step 2, reduce the heat to medium. Stirring constantly, bring the mixture to a boil, then reduce the heat to low. Stirring often, cook the mixture for 10 minutes or until the apple is tender.
* For a delicious tropical-style breakfast pudding, substitute 1 ripe plantain for the apple and 2 large soft dates for the raisins. Add 1 or 2 tablespoons shredded coconut and an additional 1/4 cup water.

Nutritional Facts:

Serves: 2
Total Calories: 424
Calories from Fat: 8

This Rice and Apple Pudding recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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