Great dessert, leftover lunch/snack, or possible breakfast option. It's a veganized rice pudding that is super easy to make and tastes like french toast.




INGREDIENTS
1 cup water
1 cup medium-grain or short-grain rice
1-2 cups almond-coconut milk or vanilla rice dream*
* vanilla - optional
TOPPINGS
Cinnamon/Cinnamon-sugar
Turbinado or Coconut Sugar
Raisins

METHOD
Cook rice per usual- measure, rinse, boil water, add rice, and cook. Add milk either while rice is cooking or after it has fully cooked and simmer until it becomes blended and creamy with a mushy texture [like pictured below]. While the non-dairy milk is cooking into the rice, fold in/add sugar, spices (cinnamon), and vanilla if non dairy milk is not already flavored with vanilla. Easy. The cooking time  mostly  depends on how exactly you want your rice-pudding.

Dates are like nature's caramel candy except with nutritional value!





INGREDIENTS
Dates and Coconut Sugar.
You could also add any other fruits or seeds (hemp, chia, flaxseeds)
to this recipe if you don't want to use sugar.


METHOD
Pulse dates in blender or food processor until it becomes a paste. You can also cut the dates with a knife or fork if you don't have or don't want to use a blender/processor. I find that using my knife to blend the dates is less time consuming and makes less of a mess.

After dates are turned into a paste, roll it into a ball. Then add an ample amount of coconut sugar to a container and roll the date-ball-paste around in the coconut sugar. Set into another freezable container and put date-spheres into the freezer for anywhere to 20 minutes to an hour.
Quick and easy!