this rice pudding is lacking white sugar, butter, white rice, and cream. what it isn't lacking? the creamy, rich, lush, sweet decadence that every rice pudding should have.
2 cups cooked brown rice
1/2 cup vanilla almond milk
1/2 cup vanilla soy milk (unsweetened)
1/3 cup coconut sugar (less if your milks are sweetened)
1/4 tsp salt
1 egg beaten
about 5 roughly chopped dates
in a saucepan combine rice, milks, sugar, and salt. cook over medium heat until boil forms, turn down to low and simmer until thick and creamy (takes a good 15 minutes). quickly stir in beaten egg (stir quickly and constantly) continue to stir and cook on low heat for additional 2 minutes.
remove from heat, add dates, enjoy! if you traditionally like butter on yours, use some coconut oil. i however think this rich enough as is.
best part is, you totally made use of that left over brown rice ; )