RICE PUDDING WITH RAISINS
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Description:
Indulge in a bowl of pure comfort with our Creamy Vegan Rice Pudding. This
timeless classic features tenderly cooked rice in a velvety, dairy-free base,
studded with sweet, plump raisins and finished with a warm kiss of cinnamon.
It’s a hug in a bowl, perfect for dessert or even a decadent breakfast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Yields: 4 servings

--- INGREDIENTS ---
- 2 cups cooked rice (preferably leftover)
- 3 cups unsweetened oat milk (or Other Plant-Based Alternative)
- ½ cup coconut sugar (or alternative sweetener, such as maple syrup or agave nectar)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ½ cup raisins
- Chopped nuts, berries, or other toppings (optional)

--- INSTRUCTIONS ---
1. Combine Ingredients: In a medium saucepan, combine the cooked rice, plant-based
   milk, sugar, cinnamon, nutmeg, and salt.
2. Simmer: Bring the mixture to a simmer over medium heat, stirring frequently.
3. Thicken: Reduce the heat to low and continue to simmer, stirring occasionally,
   until the pudding has thickened to your desired consistency (about 20-30
   minutes).
4. Stir in Raisins: Stir in the raisins during the last 5 minutes of cooking.
5. Serve: Serve warm or chilled, topped with your favorite toppings, such as
   chopped nuts, berries, or a sprinkle of cinnamon.

--- CHEF'S NOTES ---
The nutritional values, particularly for calcium and Vitamin D, will vary
depending on the type of plant-based milk used. Many brands are fortified with
these nutrients, so check the label of the specific product you are using.
The sodium content may vary slightly depending on the brand of plant-based
milk.
This recipe is a good source of carbohydrates for energy, and it also provides
some protein and fiber.
The sugars in this recipe are primarily from the added sugar or sweetener. You
can adjust the amount to your preference.
Adding toppings like nuts and berries will enhance the nutritional value of the
pudding.
Assumptions:
Plant-based Milk: I've used values for unsweetened almond milk, as it's a common
choice.
Rice: I've used values for cooked white rice.
Sugar: I've used values for granulated sugar. If using an alternative sweetener,
the nutritional values will vary.