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.
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.
Add the maple syrup and 3 1/2 cups of the pistachio milk to the rice, bring to a boil.
Combine the cornstarch, salt, and the 1/2 cup pistachio milk. Add to the rice and return to a boil.
Reduce heat, cover partially and cook. Stir in the vanilla extract.
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.