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  • Genevieve Short

Coconut Brown Rice Pudding


2 1/2 cups cooked rice (cook rice until it is very soft, not flaky)

1 cup canned coconut milk

1 cup soy milk

3 tbsp. maple syrup

1 tsp. vanilla extract

1 tbsp. cinnamon powder to add to mixture and a little extra to sprinkle on top

Cook all ingredients in a saucepan for 5 minutes or until it thickens slightly. Add extra milk if mixture becomes too thick. Remove from heat and place in refrigerator until pudding is cold. Scoop into dessert dishes and sprinkle with cinnamon powder.

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