Many prefer dairy-free and gluten-free alternatives to the traditional dairy foods (e.g., noodle kugels, cheese blintzes, and cheesecake) served on Shavuot. This vegan recipe uses short grain sweet brown rice as the base for a rich pudding. Sweet brown rice takes on a creamy texture, yet keeps its chewy texture after simmering for awhile, ideal for a satisfying rice pudding.
Serve this healthy, gluten-free recipe for Shavuot, or year-round, even for breakfast. A dash of cardamom and fresh mango take you to a far-off land.
Ingredients:
3/4 cup sweet brown rice
1 ripe banana
1 cup frozen mango (thawed), plus more for garnish
1 1/2 teaspoons ground cardamom
1 1/2 cups water
1 1/2 cups unsweetened almond milk
Directions:
- In a medium pot, combine the sweet brown rice, cardamom, banana, mango, almond milk, and water. Cover and bring to a boil. Reduce to a simmer.
- Simmer 30-35 minutes, until the rice is tender. Remove the lid and cook another minute, just to “tighten up” the rice into a creamy pudding.
- Serve the pudding into bowls. Top with extra diced mango.
Chef Katie Simmons' Tips
- If you can’t find sweet brown rice, substitute with another short grain brown rice, purple sticky rice, or brown sushi rice.
- Save over-ripe bananas in the freezer: Simply peel, break into pieces, and store in a plastic bag. When ready to make this recipe, thaw them out in your refrigerator overnight.
- You can use leftover rice pudding for sticky rice balls. Once completely cooled, just portion off about 1 tablespoon, roll into ball, and chill until ready to snack.
Image:
Serving Size:
4 servings
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