Carrot and Currant Rice Pudding – Vegan MoFo

Recipes that use up leftover grains are super helpful when you are trying to feed your family a predominately whole grain and vegetable diet. I often make extra rice just so I can make rice pudding. This one sneaks in a vegetable as well.

In the past year, I have been using store-bought oat milk in recipes whenever a milk is called for. I try to stay away from cane sugar and this has been a great option for me. I found a recipe for homemade oat milk at Oh She Glows and was excited to try it. I wish I had found it sooner. It’s the easiest milk I have ever made and really inexpensive to make. I used whole oat groats in place of the steel-cut oats called for in the recipe. I also added less maple syrup and left out the vanilla. I think the oat milk works well in this recipe.IMG_20130907_144245

Carrot and Currant Rice Pudding

3 cups cooked brown rice (I used 1/3 sweet brown rice and 2/3 medium grain brown rice)
1 1/2 cups water
1 1/2 cups oat milk or other unsweetened vegan milk
1 1/2 cups coarsely grated carrots
1/4 cup currants
2 Tbsp maple syrup
1 1/2 tsp cinnamon
1/4 tsp sea salt
chopped and toasted nuts as a garnish (optional)

1.  Place all ingredients in a medium to large pot. Bring to a simmer and cook on low for about 40 minutes or until the desired creaminess. Stir frequently as it tends to stick to the bottom. Add more water or oat milk as needed if it starts getting too thick before you are ready to take it off the stove. Enamel coated cast iron is nice for this because the rice doesn’t stick to the bottom as easily or you can use a flame tamer.

2.  Taste and add more maple syrup and cinnamon if desired. Sprinkle with toasted nuts.

Other recipes that use up leftover brown rice:

Breakfast Porridge-4 Ways
Nori Rolls and Hand Rolls
Pumpkin Seed Rice Balls
Brown Rice and Pinto Bean Patties
Simple Baked Burritos

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