Baked Rice Pudding

Baked Rice Pudding

To cook the rice:

4 cups water

2 cups brown rice

½ tsp. Celtic sea salt

Bring water to boil, and then add rice and salt. Stir once.

Cover and cook on low heat for 45-60 minutes without removing the saucepan lid until all the water is absorbed.  

Cover and refrigerate overnight so rice becomes fluffy and dry.

To four cups of natural brown cooked rice, add:

4 tbsp. raw cashews blended with 1 cup unsweetened fruit juice of your choice (can be natural juice from canned fruit; can also add a little of the fruit).

1 cup dates chopped

½ cup raw nuts chopped

1 tsp. vanilla (optional)

Pour into baking dish.  Bake ½ hour at 190°C. Delicious served for breakfast with your favourite fruit.