Note: Some brands of rice and nut milks do contain soy lecithin. If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.
- 3 c Rice or Nut Milk
- ½ c Uncooked Brown Rice
- ¼ c Brown Sugar
- 1/8 tsp Salt
- 1 tsp Vanilla Extract
- 2 Eggs, lightly beaten
- Fresh Berries (optional)
- In a medium saucepan, combine the milk alternative, rice, brown sugar, salt, and vanilla extract, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and let cool for 5 minutes.
- Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture into the saucepan.
- Place over medium-low heat, and cook, stirring constantly, for 5 minutes, or until thickened. Cool for 10 minutes to serve warm. Or place in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
- To serve, spoon the pudding into dessert dishes, and garnish with berries if desired.