Rice and Berry Pudding
Published:
May 21, 2009
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:0The following recipe was graciously provided by Alexandra Jamieson. A graduate of New York's Natural Gourmet Cookery School, Jamieson has worked in Italy, creating seasonal and vegan menus; as a pastry chef at New York's Other Foods; and as the vegetarian chef at Paul Newman's Hole in the Wall Gang Camp. A holistic health counselor and personal chef, Jamieson also caters parties. For more information, visit her Web site at www.healthychefalex.com.
Serves 2
Ingredients
1 cup cooked brown rice
1/2 cup mixed berries
1/4 tsp. cinnamon
1/4 tsp. nutmeg
3 tsp. maple syrup or brown rice syrup
1/2 cup hot soy milk
Method
Divide brown rice and berries into two bowls. Sprinkle with cinnamon, nutmeg and syrup. Pour the hot soy milk around the rice. If using leftover grain, warm the milk, syrup, spices and grain together over medium-low heat until heated through. Add berries before serving.
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