Mexican Chocolate Rice Pudding

A recipe from Vegan with a Vengeance by Isa Chandra Moskowitz

INGREDIENTS

• 1 cup sushi or arborio rice, rinsed
• 1 1/2 cups water
• 2 cups soy milk
• 1/4 cup cocoa powder
• 1/4 tsp ground cinnamon
• 2 ounces semisweet chocolate
• 1/3 cup maple syrup
• 1 tsp vanilla extract

METHOD

1. Place the rinsed rice, water, and 1 1/2 cups of the soy milk in a small saucepan, cover, and bring to a boil. Lower heat and cook at a low simmer for 10 minutes, until the rice is mostly cooked.
2. Add the cocoa, cinnamon, and semisweet chocolate, and stir until well combined and the chocolate is melted. Add the remaining 1/2 cup of soy milk, and the maple syrup and vanilla. Stir constantly for 5 minutes; if it looks too thick add a little more soy milk.
3. Remove from heat and let sit until it is at room temperature, then cover with plastic wrap and chill for an hour and serve.