Cranberry & Nut Rice Pudding

Ingredients

• 130 g Brown rice or quinoa
• 480 ml Plant-based milk
• 240 ml Water
• 5 tbsp Vanilla extract
• 1 tbsp Maple syrup or stevia (15–30)
• 2 tsp Ground cinnamon
• 0.5 tsp Ground nutmeg
• 30 cup Dried cranberries
• 30 cup Chopped mixed nuts (walnuts, pistachios, almonds)
• 1 tbsp Fresh mint leaves
• 1/4 tsp Gingerbread man cookies
• 1/2 tsp Cinnamon stick

Instructions

1. Rinse the brown rice or quinoa, then add plant-based milk and water; microwave on high until it comes to a boil.
2. Reduce to half power and continue heating until the grains are tender and have absorbed most of the liquid; stir once halfway through if needed.
3. Mix maple syrup or stevia, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
4. Let the cooked grains rest for a few minutes, then add the sweet spice mixture, dried cranberries, and most of the chopped nuts; gently stir to combine.
5. Portion into small bowls and sprinkle with the remaining chopped nuts; decorate with mint leaves, gingerbread man cookies, or cinnamon sticks.

Storage and Meal Prep Tips