CAlifornia GROWN
CA Grown
Free of refined sugars, this rice pudding has a flavor profile that is pleasantly nutty and rich without being cloyingly sweet!
Because this recipe is perfect for breakfast or dessert, this protein packed, plant-based rice pudding is the perfect addition to your next meal prep menu.
01
In a saucepan, bring water to a boil. Add the wild rice. Lower the heat, cover and cook until tender. Drain the rice and return it to the pan.
02
Add the maple syrup and 3 1/2 cups of the pistachio milk to the rice, bring to a boil.
03
Combine the cornstarch, salt, and the 1/2 cup pistachio milk. Add to the rice and return to a boil.
04
Reduce heat, cover partially and cook. Stir in the vanilla extract.
05
Serve warm or cold with fresh berries and toasted nuts. Store any leftovers in the refrigerator for up to 3 days.
The pistachio milk in this recipe can be replaced for an equal amount of almond milk or other plant based milk. It can also be substituted with 1% or 2% milk.