Vegan Brown Rice Pudding With Rose Almond Roz Bel Laban Recipes

Steps:

• Rinse rice and place in a saucepan with water.
• Cover and simmer over medium fire for 15-20 minutes.
• Add milk, stirring constantly.
• When it begins to thick, add sugar and orange blossom water.
• Continue stirring constantly until rice is soft or well done.
• Remove from fire and pour into platter spreading it thinly or in individual bowls.
• Cool and serveor cool and serve.

Steps:

• Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
• Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
• Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!

Steps:

• Combine all ingredients in a large saucepan.
• Heat over medium-low heat for 15-20 minutes, or until rice is very soft.
• Serve hot or cold, for breakfast or dessert! Garnish with fresh sliced mango or fresh berries.

Steps:

• Combine the rice with the 5 cups of soy milk, the pears, sucanat, cinnamon and salt.
• Over medium heat, bring to a simmer, stirring constantly.
• Cook uncovered, stirring, for about 15 minutes.
• Lower the heat to medium-lo, and continue to cook, stirring, until the rice is tender and the liquid is almost all absorbed, about 15 more minutes. Stir frequently to prevent scorching.
• Remove from the heat and stir in the vanilla and the remaining 2 tablespoons of soy milk.
• serve warm.

Steps:

• In a large saucepan cook rice in water for 15 minutes.
• Add milk, and stir until the mixture becomes thick.
• Add orange blossom water and sugar. Continue stirring until rice is well cooked.
• Stir in the diced dates, do not allow to dissolve.
• Place in individual serving bowls and sprinkle with cinnamon or cardamom. You may also choose to place pudding in large serving dish and sprinkle with cinnamon or cardamom.
• Serve when cooled or chill in refrigerator.

Steps:

• In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
• Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
• Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
• Top individual servings with a little additional cinnamon before serving, if desired.