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Brown and Wild Rice Pudding with Vanilla Bean Cherry and Red Walnuts

Prep Time 15 minutes
Total Time 2 hours

Ingredients

  • 3/4 cup 135 g long grain brown rice
  • 1/4 cup 45 g wild rice
  • 2 cups water
  • 1/3 cup 60 g dried cherries
  • 1/2 cup 60 g red walnuts (roughly chopped)
  • 2 cups 16 oz. almond milk
  • 8 Tbsp. 168 g agave
  • the seeds scraped from 1 vanilla bean
  • 4 egg whites

Instructions

  1. 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.
  2. Remove the rice from the burner and spoon it into a large mixing bowl.
  3. Add the cherries and walnuts to the rice.
  4. Preheat your oven to 350°F.
  5. Line the bottom of a large pie or casserole dish with parchment paper.
  6. In the jar of a blender combine the almond milk, agave, vanilla bean seeds, and egg whites.
  7. Pulse blender for a few seconds to thoroughly combine the ingredients.
  8. Pour almond milk mixture over the rice mixture.
  9. Stir to combine all ingredients.
  10. Pour the mixture into your prepared dish and place in your preheated oven.
  11. Bake for 50 to 60 minutes (until pudding is set).
  12. Remove rice pudding from oven, let it cool for a few minutes, and EAT!!!