I decided to try making a vegan rice pudding for us and Andy's parents the other evening, and it came out great! There's no egg, and I didn't even pre-cook the rice. I made it again and doubled the ingredients because everyone loved it so much, so you can do that too. But I had to add half an hour to the bake time for the double batch. You know it's ready when the rice is well done. It thickens as it cools. We also topped it with cinnamon the second time. Yum-O.
Add to baking dish:
1/2 cup uncooked brown rice
1/4 cup coconut sugar
5 to 10 drops vanilla liquid stevia
1 can (almost 2 cups) coconut milk
refill the can with cashew or almond milk and add that too
Bake at 350 degrees with the lid on for about 1.5 hours.
Thickens as it cools.
Makes 4 servings.
Above: Rice pudding on the beach as the sun goes down.
Above: Ashley and Andy at the Magic Forest.
If you want to feel transported back in time while you're visiting the Lake George area, check out the Magic Forest. We love it. My favorite are the mechanical moving dioramas. There's one of Snow White that was at the 1939 World's Fair.
Above: The fern forrest we walk past by the cabin.
PS If you would like email notifications of new posts from me, you can now sign up to receive them. It's located on the top right side of my blog for now. I might move it a little further down in a week or two after everybody's seen it :-)