Realizations Inc

Arguably, my mother was not one of the world's best cooks. Perhaps that was because her mother (my little French grandmother) was virtually a "chef," and did most of the cooking. One dessert my mother made very well, however, was rice pudding. I even enjoy leftover pudding for breakfast. My friend Sharlet and I have experimented and it is possible to make it vegan (see notes below).

In a large saucepan bring 3 cups of water and 1/4 tsp sea salt to a boil.
Add 1 cup Basmati brown rice (low GI carbs). Bring to a boil, turn down heat, and simmer until rice is tender and liquid is absorbed.

Ingredients:

• 2 cups rice milk ( or soy milk, or almond milk, etc).
• ½  cup egg whites or egg beaters *
• ¼ cup dried cranberries (soaked in hot water and drained)
• ¼ cup raisins
• ½ cup sugar or equivalent (I use Xylitol)
• 1 tsp real vanilla
• ½ tsp cinnamon (or more to taste)
• ¼ tsp nutmeg

While rice is cooking, place all other ingredients in a large bowl and mix.

Add cooked rice and mix well.

Pour into a 9 x13 glass baking dish. (You can bake in individual-size baking cups, as well, but you may need to cover each with tin foil to retain moisture.)

Bake in pre-heated over at 350 degrees F for at least 1 hour.

Remove from oven. Can serve warm or cold.

* To make a vegan version, leave out the egg product. Add one diced apple and 2 Tbsp Minute Tapioca to ingredients and continue with recipe.