In a large saucepan, bring rice, water and salt to boil over medium high heat. Reduce heat to low, cover and simmer, until most of the liquid has been absorbed, about 15 minutes. Gently stir in rice milk, brown sugar, cinnamon sticks and lemon zest ensuring mixture does not cook to the bottom of pan.
Increase heat to medium low, stirring often, until rice is tender and very creamy, about 40 minutes. Do not overcook or rice will be solid and not creamy when cooled. rice pudding can be kept covered in the refrigerator for up to 5 days.
In saucepan, combine raspberries, figs, maple syrup and lemon zest. Heat over low heat until warmed through and sauce thickens slightly, about 10 minutes. Cover until ready to use.
Serve rice pudding warm or at room temperature topped with compote.
Tip: Use any seasonal fruit to replace the figs when out of season for a treat any time of year.
Variation: Replace the vanilla rice milk with chocolate rice milk and sprinkle with fresh grated black pepper for a dark indulgence.
Source: USA Rice
3/4 cup U.S. white or brown short or medium grain rice 175 mL 1 cup water 250 mL Pinch salt Pinch 4 cups vanilla flavour rice milk 1 L 1/2 cup brown sugar 125 mL 2 cinnamon sticks 2 1 tsp lemon zest 5 mL
1 7 oz (200 g) pkg frozen raspberries 1 2 cups quartered fresh figs 500 mL 1/4 cup pure maple syrup 50 mL 1 tsp lemon zest 5 mL
Diets: Vegan, Vegetarian, Gluten Free, Low Fat and Low-sodium Source: USA Rice www.riceinfo.com
Western Rice Mills Ltd 1059 - 11111 Twigg Place, Richmond, BC V6V 0B7 Canada SEE MAP