• 1 cup uncooked short grain brown rice
  • ½ cup maple syrup
  • 4 cups whole milk (substitute coconut milk for a vegan version)
  • 1 vanilla bean, split in half and scraped
  • ¼ tsp. salt


In a medium pot, boil 4 cups of water. Add the rice and simmer for about 20 minutes, until the water is absorbed.
Add the remaining ingredients.

Bring just to a boil, and then lower to simmer for about 45 minutes (until thickened).

Stir periodically while the pudding simmers. Enjoy warm or cold. Store in the refrigerator.

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