1 cup uncooked brown rice
2 cups water
3 cups non-dairy milk (I used unsweetened soy milk)
1/3 cup maple syrup
1 cup dried apricots, chopped
1 teaspoon vanilla extract
1 1/2 teaspoons pudding spice blend (recipe to follow)
1. I love the chewy texture of brown rice. However, you can make this with white rice if you prefer. Cook one cup of short grain white rice in 1 3/4 cup water for 15 to 20 minutes and proceed with the rest of the recipe as written.
2. To save time, you can grind the spices and cook the rice a day or two in advance.
3. I am unsure of the safety of dried fruit for people with Celiac Disease. In theory, dried fruit should be gluten free as the fruit in its natural state is gluten free. I have read conflicting reports about whether some companies dust the conveyor belts during packaging and the fruit with flour or not and whether that flour is declared on the label or not. Do your research. Check the brand website. If you aren't satisfied with what you find there, contact the company directly. I used Prana brand organic dried apricots. Here is their disclosure statement http://pranana.com/en/products/organic-pitted-apricots/ . I have had no trouble.
4. If you don't want to grind your own spices, you can replace the cinnamon stick, the allspice berries and the whole cloves with a teaspoon each of ground cinnamon and allspice and 1/2 teaspoon of ground cloves. The freshly ground spices will have a stronger flavour.
5. If the recipe makes too much for you, then cut it in half. Remember that the leftovers are good for breakfast or a quick afternoon snack. The flavour of the spices gets richer as it sits.
Time for pudding now.
What's your favourite gluten-free vegan comfort food for when the days begin to shorten and the weather turns cold and stormy?
Beans and Rice