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Rice Pudding

Rice Pudding

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Published by zscupoftea

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Published by: zscupoftea on Feb 17, 2012
Copyright:Attribution Non-commercial


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Rice Pudding

3 to 4 cups cooked rice (we used long grain white rice here, though we’ve also used brown rice) 1 1/2 cups unsweetened or vanilla almond milk 1/2 cup coconut milk (full fat), tinned or made from scratch About 1/2 cup unsweetened and unsulphured currants 2 to 3 tsp. ground cinnamon 1/4 to 1/2 tsp. ground clove About 2 tbsp. honey (optional)

Preheat oven to 350ºF. Stir the rice, almond milk, and coconut milk together in a large bowl. Mixing in one at a time, add currants, spices, and honey, until completely mixed.

Pour the rice pudding into a large baking dish and spread evenly. If there are parts that aren’t mixed properly, such as the colour being uneven, stir to completely mix. Dust with extra cinnamon, if desired. Bake for about 30 minutes. Remove from oven and serve warm or at room temperature. Enjoy! Recipe printed from zscupoftea.com http://zscupoftea.com/2011/01/11/rice-pudding-gfcf/

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