Dairyless Fig and Rasberry Rice Pudding
Step 1 In a large saucepan, bring rice, water and salt to boil over medium high heat.
Ingredients
- 3/4 cup (175mL) Kokuho Rose® white or brown
- 1 cup (250mL) Water
- pinch Salt
- 4 cups (1L) Vanilla flavour rice milk
- 1/2 cup (125mL) Brown sugar
- 2 Cinnamon sticks
- 1 tsp (5mL) Lemon zest
- 1 7 oz (200 g) pkg frozen raspberries
- 2 cups (500mL) Quartered fresh figs
- 1/4 cup (50mL) Pure maple syrup
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