Tuesday, December 29, 2009

Blueberry-Orange Rice Pudding

1 orange
2 cups rice milk
1/3 cup arrowroot powder
1/4 cup agave syrup
1/4 tsp. salt
2 cups cooked brown rice
1 1/2 cups blueberries

Preheat oven to 325 degrees F. Lightly prepare a 9" x 9" baking dish.

Squeeze orange juice from orange and grate rind. Combine with rice milk, arrowroot, agave syrup, and salt in blender. Pour mixture over rice. Mix and pour into baking dish. Bake for 35 minutes or until thickened. Remove from oven and add blueberries to the top. Return to the oven and bake for another 15 minutes. The pudding will thicken as it cools.

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