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To a medium sized pot combine both types of rice and the water. Bring to a boil over high heat and then turn your burner to medium-low. Put a lid on the pot, and simmer the rice for 40 minutes.
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Remove the rice from the burner and spoon it into a large mixing bowl.
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Add the cherries and walnuts to the rice.
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Preheat your oven to 350°F.
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Line the bottom of a large pie or casserole dish with parchment paper.
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In the jar of a blender combine the almond milk, agave, vanilla bean seeds, and egg whites.
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Pulse blender for a few seconds to thoroughly combine the ingredients.
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Pour almond milk mixture over the rice mixture.
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Stir to combine all ingredients.
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Pour the mixture into your prepared dish and place in your preheated oven.
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Bake for 50 to 60 minutes (until pudding is set).
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Remove rice pudding from oven, let it cool for a few minutes, and EAT!!!