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ORANGE-BLUEBERRY RICE PUDDING

INGREDIENTS:
zest and juice of 1 orange
vanilla almond milk to make 2 cups when added to orange juice
1/3 cup arrowroot
1/4 cup rice syrup
1/4 tsp salt
2 cups cooked brown rice
1 1/2 cups fresh or frozen blueberries

DIRECTIONS:

  1. Combine orange juice and zest with milk, arrowroot, rice syrup and salt in a blender.
  2. Pour over rice. Mix and pour mixture into oiled 9”x 9” baking dish.
  3. Bake 35 min at 325 or till thick.
  4. Remove from oven and spread blueberries on top.
  5. Return to oven and bake 15 min more.
  6. Pudding thickens as it cools.
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