This rice pudding is more like a naturally sweet breakfast porridge than a dessert. It is gluten, egg, and dairy free and is still delicious. This batch makes enough for at least five days' worth of breakfasts -- just tuck the casserole dish into the fridge and warm a serving at a time in the microwave. If you don't have cashews, pecans make a good substitute, for a flavourful but slightly darker-hued pudding.
2 cups cooked brown and wild rice combo
1 cup crushed pineapple and juice
1/4 to 1/2 cup dried cranberries
1 ripe banana
3/4 cup hot water
1/2 cup unsalted cashews
3 tbsp orange juice concentrate
1 tsp vanilla
1/2 tsp almond extract
Preheat the oven to 325F. In a casserole dish, combine brown rice, pineapple and juice, and dried fruit.
In a blender, combine banana, hot water, cashews, orange juice concentrate, vanilla, and almond extract. Blend until smooth.
Pour blended ingredients over rice mixture. Mix well. Bake for 45 minutes.
Makes 6 breakfast servings
