Recipe: Dehydrated Vegan Cinnamon Ginger Brown Rice Pudding (Works for FBC)

Looks like I previously sub’d your channel.  Thanks for sharing this as I’m trying to add more vegan meals to my diet both in the front country and on the trail.

Couple questions:

1. You discuss at the 10 minute mark some lazy options.  Do you think a double boiler or a purpose built rice cooker would keep it hot enough but prevent it from sticking?
2. Sorry if I missed it but do you happen to know calories per serving?

Thanks for sharing this.  I’m looking forward to the next one!

possible to just post the recipe?

I’d like to see about picking up the stuff on he way home and making it tonight but my boss will whip me if she catches me watching videos ;-)

For future reference, I always put the list of ingredients in the written description of my cooking videos, just so that it makes it easy to copy and use for a shopping list. Here you go.

Let me know how it comes out for you.

Ingredients:
6 cups unsweetened almond milk
1/4 teaspoon salt
1 Large or up to 3 Small Cinnamon Sticks
1 cup uncooked brown rice
1/2 cup pitted dates
3/4 to 1 cup boiling water
1/2 cup raisins
1 teaspoon pure vanilla extract
1/3 cup maple syrup (Grade A Light is best)
2 tablespoons ground cinnamon
1-2 teaspoons ground ginger (1 for mild, 2+ for extra spicy)
2 tablespoons maple sugar
1 Vanilla bean

Sorry for the string of replies like this. I am mobile, and not all features work on my cell.

Couple questions:

1. You discuss at the 10 minute mark some lazy options.  Do you think a double boiler or a purpose built rice cooker would keep it hot enough but prevent it from sticking?

2. Sorry if I missed it but do you happen to know calories per serving?

   For the first question:  Those things could work, but I have never tried them. I have even thought about using a slow cooker, but I haven’t tried it. If you do give it a go, let me know how it came out.

I don’t know the calorie count. I just like it because of its  taste.