Vegetarian

Vegan Brown Rice Pudding (or: Breakfast when i'm sick) takes several minutes to prepare.

Vegan Brown Rice Pudding (or: Breakfast when i'm sick) takes 30 minutes to cook.

Vegan Brown Rice Pudding (or: Breakfast when i'm sick) makes 2 servings.

The ingredients for Vegan Brown Rice Pudding (or: Breakfast when i'm sick) are:

1 Cup Cooked Brown Rice (ie, leftovers)
1 Cup Soy Milk
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Ginger Powder
1 tsp Honey (or Agave)
1 Bay Leaf

Here is how you make Vegan Brown Rice Pudding (or: Breakfast when i'm sick):

Makes 2 servings of 1 cup eachAdd rice and soy milk to a pot and bring to a soft boil. * If you want to increase the fat and calories, you can add 1/8 to 1/4 of coconut milk. I think it tastes the same with or without this, but some people need the added healthy fats of the coconut milk..Add the other ingredients. Cover and reduce heat, and simmer about 20 minutes or until the rice is softened. Uncover and simmer another 10 minutes or so or until the milk has either been absorbed in the rice or boiled off some. You can cook it til it is as running or thick as you like. Note that if you let it sit on the stove for a few minutes after turning off the heat, the rice will absorb some more of the milk and thicken some.Some like it thicker and some like it soupier, so cook to your own preference. You can also add more cinnamon, or add in cloves, if you like more spice.Number of Servings: 2Recipe submitted by SparkPeople user KATJWINTER.

The nutritional information for Vegan Brown Rice Pudding (or: Breakfast when i'm sick) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 196.4

• Total Fat: 3.1 g
• Cholesterol: 0.0 mg
• Sodium: 54.1 mg
• Total Carbs: 34.1 g
• Dietary Fiber: 2.5 g
• Protein: 7.9 g

The dietary needs meet for Vegan Brown Rice Pudding (or: Breakfast when i'm sick) is Vegan