Ingredients

• 1 C. Rice (Brown, Basmati, Jasmine, Arborio, etc.)
• 2 C. Water
• 1 tsp. Sea Salt
• 1 C. Raw Cashews**
• 2 1/2 C. Water
• 1 C. Maple Syrup OR 1/2 C. + 2 Tbsp. Maple Sugar***
• 1 Cinnamon Stick
• 1 Vanilla Bean (split & scraped) OR 2 tsp. Vanilla Extract

Instructions

1. Combine rice with 2 C. water and salt. Bring to boil, then reduce heat to simmer for 30-40 minutes until grains are tender and water is fully absorbed.
2. To make cashew milk, combine raw cashews and 2 1/2 C. water in blender at high speed for approximately 45 seconds to one minute, until cashews are completely broken down, and you are left with a smooth milk.
3. Add cashew milk, maple syrup or sugar, cinnamon stick and vanilla, to the cooked rice.
4. Bring to simmer and cook for approximately 35-45 minutes or until desired consistency (keep in mind that pudding will thicken significantly when chilled). Use low flame and stir frequently to prevent sticking.
5. When pudding is ready, remove cinnamon stick and vanilla bean and chill for 1-2 hours, until completely cold.
6. Top with fresh fruit, toasted nuts or your favorite topping. SERVE AND ENJOY!!!