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Gluten-free Vegan Rice Pudding

I love rice pudding.  I created this recipe as a lighter, healthier version, but it’s still choc full of carbs, making it a perfect breakfast before a hard training ride or a race.  It goes down like comfort food, it’s easy on the tummy and gives you lots of energy.  It stores well in the fridge and is equally satisfying cold or hot.  I made batches of this stuff up at the Battenkill house in April and it became a crowd favorite among the bike racing crew. Enjoy!

Lots of Love,

Jenn

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Gluten-free Vegan Rice Pudding  

1c. medium grain white rice

2c. unsweetened coconut milk (from a carton; not a can)

2c. cold water

1/4 tsp. salt

1/4 tsp. cinnamon

pinch of nutmeg

1/2 tsp. vanilla

2 tbsp. raisins

1 tbsp. maple syrup

Combine rice, water and coconut milk in a large, heavy-bottom pot and bring to a boil.  Reduce heat to low and allow it to simmer for 15 minutes, stirring occasionally.

Stir in cinnamon, nutmeg, vanilla and raisins and let it simmer for an additional 10 minutes. Add the maple syrup.  Adjust seasonings to taste.

If you’re in the mood for a more decadent version, you can add a cup of canned coconut milk with the milk and water.  Toasted walnuts or pecans make a great addition, too!

Prep time: 5 min.  Cook time: 25 min. Makes 4 servings.

Per serving: calories 215, fat 3g, protein 4g, carbs 44g

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