Ingredients
2 cups water
1 cup short-grain brown rice
3/4 cup vanilla nondairy milk
1/3 cup dried cherries or other dried fruit (chopped, if necessary)
2 to 4 Tbsp maple syrup
Directions
Combine the water and rice in a small, heavy saucepan. Bring to a boil over medium-high heat. Turn the heat down to low, cover, and cook for about 45 minutes, or until the water is absorbed.
Stir in the nondairy milk and cherries. Stir in the maple syrup to taste. Increase the heat to medium-high and bring to a boil. Turn the heat down to low and cook, stirring occasionally, for 5 to 10 minutes, or until the desired thickness is achieved. Serve immediately.
Cream of Quinoa: Replace the rice with 1 cup of quinoa (rinsed well) and decrease the initial cooking time to about 15 minutes, or until the water is absorbed.
Quinoa has a natural bitter coating called saponin. If you are buying quinoa in bulk, you will need to soak it for a few minutes and then rinse it in cold clear water until the “soapy” residue is gone. Some boxed brands may be pre-rinsed, but they still retain the nutritional goodness.
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