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Traditionally rice pudding is made with white rice and cow’s milk. Try the original version made with far-free cow’s milk, or experiment with the soy milk, coconut milk or almond milk versions.

Ingredients

• 2 1/2 cups unsweetened almond milk
• 1/3 cup white rice
• 1/8 tsp salt
• 1 egg
• 1 tsp vanilla
• ½ teaspoon cinnamon
• 1/4 tsp nutmeg
• 2 tablespoons maple syrup
• 1/4 cup craisins

Directions

1. Bring milk, rice and salt to a simmer over medium high heat, stirring constantly.
2. Reduce heat to low, simmer uncovered stirring occasionally until the rice is cooked through, about 20-25 minutes.
3. Whisk egg with a fork until smooth and the yolk and white are combined. Stir in 2 tablespoons of hot rice mixture, whisking constantly with the fork until smooth.
4. Stir the egg into the saucepan and continue to simmer over low heat for another 5-10 minutes until thickened.
5. Remove pudding from the heat and stir in the vanilla, cinnamon, nutmeg, maple syrup and craisins.
6. Continue to stir occasionally for the next 10 minutes to allow the steam to escape.
7. Serve warm, or pour pudding into a glass dish and store covered in the refrigerator.