2 cups cooked brown rice
1 cup soymilk or low-fat milk
1 cup coconut milk
2 tsp vanilla extract
½ cup coconut sugar
¼ tsp ground cinnamon
2 bananas (one mashed, the other sliced)
¼ cup raisins
¼ cup dried cranberries (optional)
¼ cup glazed pili nuts or cashew nuts, chopped
- Combine the cooked rice, soymilk, coconut milk, vanilla extract, coconut sugar and cinnamon in a saucepan over medium-high heat. Cook for 10 minutes or until most of the liquid is absorbed.
- Add the mashed banana, raisins and cranberries. Cook for for 2 minutes.
- Remove the pudding from the heat and divide among 4 individual bowls.
- Top with banana slices and chopped pili nuts. Serve warm or chilled.