Maple Cranberry Brown Rice Pudding
Maple Cranberry Brown Rice pudding--light, sweet, tangy dessert.
- 2 cups cooked brown rice
- 3 tablespoon maple syrup
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ½ cup almond milk
- ½ cup dried cranberries
Blend all ingredients except cranberries until smooth.
With spoon, mix in ½ cup cranberries.
Bake 20 minutes at 350.
Sprinkle with cinnamon; drizzle with maple syrup.