Vegan Brown Rice Dessert

It’s dessert, but I’m calling it breakfast!

Ever since Karen began blogging about food allergies, my interest has been growing and expanding about how widespread these allergies are, and how many people suffer with them. Several, nay, many of my friends have to deal on a daily basis with a restricted diet, with allergies or intolerances to things like gluten, soy, dairy and even fructose, which means they can’t indulge in a lot of pre-packaged goodies. Even home-cooking can be a challenge – i.e. lots of work for mums!

Although not afflicted myself, I do like the idea of being able to cater for friends and their children at church events or even when they come around to our home to visit; which is why I’ve begun exploring the use of alternative fats, sugars and flours in my cooking.

The origins of this particular recipe are a mystery; it was one of those hand-written recipes that I have in one of my old cookbooks. Perhaps someone passed it on; perhaps I found it in an obscure magazine, once, many years ago. The only thing I know is that I’d eaten it and made a note, “Yum, yum!”… So it must have been good!

And it is! With a little less sweetening, it’s a great alternative to toast or cereal first thing in the morning… or a healthy, non-fattening dessert.

Vegan Brown Rice Dessert
I’ve included the various options for fats and sugars below, so that you can choose, depending on your specific preferences or dietary needs.

Ingredients
4 cups cooked brown rice
1 tablespoon butter/dairy-free spread
½ cup orange juice
2 tablespoons honey or maple syrup
2 teaspoons grated orange rind
½ cup milk of your choice (e.g. rice, almond, soy, coconut)
½ cup chopped dates, prunes and raisins

Topping
3 tablespoons brown sugar
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 tablespoon butter/dairy-free spread

Method
Combine rice, orange rind, butter, milk and juice in a greased saucepan. Stir over moderate heat for a few minutes until creamy. Add dates and honey, stir to combine. Transfer to an oven-proof dish or spoon into 6 one-cup ramekins for individual servings.

Combine brown sugar, cinnamon and nutmeg. Sprinkle over rice, dot with small pieces of butter and place in hot oven or under the grill to crisp topping before serving.

I’m thinking this would be awesome with a dollop of Greek yoghurt or crème fraiche (We ate ours with some pot-set vanilla yoghurt), but if you’re on a dairy-free diet, that won’t be an option. Perhaps some coconut ice cream instead?