New Year’s Eve at our house was a party and a half, let me tell you. We had a healthy dinner of Hoppin’ John (Southern tradition) and 7-layer taco dip (family tradition), then the kids watched a movie. They were in bed by 8:00.
My husband, who works an early morning shift, was asleep by 8:30.
Being the crazy party animal that I am, I stayed up way late and didn’t get to bed until 10:30. Living’ wild, that’s my style.
My husband and I were awakened a little before midnight because of all the fireworks. I put in my ear plugs and went back to sleep.
Yup, we sure know how to do New Year’s at our house.
Dairy-Free Brown Rice Pudding
4 cups cooked brown rice
4 cups almond milk
1/3-1/2 cup sweetener (granulated or liquid both work, use less with sweetened milk, more with unsweetened milk)
1 tsp vanilla
Combine rice, almond milk, and sweetener in large saucepan. Cook over medium heat thickened. This will take a while, about half an hour, give or take. Less time if the rice is freshly cooked and still warm, more time if you’re using leftover rice that’s been chilled.
Once pudding is thickened and creamy, remove from heat and stir in vanilla. Top individual servings with a sprinkle of nutmeg. Serve warm or chill to serve cold.
This is sweet enough for a dessert, but healthy enough for a breakfast. We ate it as a hot porridge for breakfast this morning. Warm, comforting, perfect for a winter morning.