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Title: Rice Pudding

2 1/2 C vegan milk (almond is good)
1/3 C rice
1/8 t salt
1/4 C granulated sugar or agave nectar
1 t vanilla extract
1 t cinnamon, plus more for sprinkling

In a big saucepan, combine the vegan milk, rice, and salt. Place the saucepan over high heat and bring to a boil. Reduce the heat to medium-low and simmer until the rice is tender, about 25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

When the rice is tender, remove from the heat and add the sugar, vanilla, and 1 teaspoon cinnamon. Return to the stove, and cook until the rice pudding thickens, 5-10 minutes. Remove from the heat, spoon pudding into serving bowls, sprinkle with cinnamon, and cover with plastic wrap. Refrigerate for 1-2 hours before serving.

VARIATIONS:

Spice with allspice, ginger, nutmeg, or mace.

Flavor with orange, lemon, or pistachio extract, or rose water.

From Joy of Vegan Baking
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