Recipe from Season 2, Episode 4 of Healthy Gourmet.
Bring almond milk, rice, zest, and sea salt to a boil in an uncovered pot over high heat. Reduce heat to low and simmer, stirring occasionally for 45 minutes.
Add cranberries and cinnamon. Cook on low for another 15 minutes or until rice is tender and liquid is absorbed. The rice should be very creamy.
Stir vanilla extract into pudding. Simmer for 2 minutes. Remove from heat. Fold coconut milk, hemp seeds, and pumpkin puree into pudding. Sprinkle with cinnamon. If desired, sweeten with a drizzle of yaçon syrup or molasses and add crunch with nuts or seeds.
Total Fat: 6g
Total Carbohydrates: 33g
Dietary Fibre: 5g
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