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    Vegan Pudding Recipe: Cranberry Hazelnut Rice Pudding

    By | Shine Food – Fri, Feb 10, 2012 2:03 PM EST


    puddingpudding
    Think hazelnuts are a splurge?

    While they may be higher in calories, they're also a great source of oleic acid, an omega-9 that helps to reduce blood pressure and prevent strokes or heart attacks. So chill, darlin'. Enjoy your puddin'.

    Related: Vegan Chocolate Mousse Recipe

    What You Need

    Substitute for 2 eggs
    1 (13.5-ounce) can light (or "lite") coconut milk
    ¼ cup stevia
    2 cups brown rice, cooked
    1 teaspoon almond extract
    Zest of 1 medium orange
    ½ teaspoon ground cinnamon
    ¼ teaspoon allspice
    1 cup dried cranberries
    ¼ cup hazelnuts, toasted and ground

    How to Make It

    Preheat oven to 375 degrees F. Spray a 9-inch baking dish with cooking spray and set aside.

    In a large mixing bowl, combine egg substitute, coconut milk, stevia, brown rice, vanilla, orange zest, cinnamon, allspice and cranberries; mix well. Transfer mixture to prepared baking dish. Cover with foil.

    Bake for 25-30 minutes. Remove foil, stir and place back into the oven (uncovered) until liquid is absorbed and brown rice is tender, approximately 30-35 more minutes. Set hazelnuts in the oven on a baking sheet to toast for 10 minutes; remove and transfer to a food processor to grind. Remove ground nuts from food processor.

    When done, sprinkle pudding with ground and toasted hazelnuts. Set aside to cool for a few minutes. Serve warm.

    Want more recipes like this one? Browse through our vegan recipes to find something yummy!

    Photo Source: llsimon53

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