2 cups unsweetened almond milk
1 cup uncooked instant brown rice
2 teaspoons dark brown sugar
½ teaspoon ground cardamom
¼ teaspoon almond extract
1 medium Asian pear, cut into pieces
1 tablespoon plus 1 teaspoon fat-freeplain yogurt
3 tablespoons sliced almonds,dry-roasted
In a medium saucepan, stir togetherthe almond milk, rice, brown sugar,and cardamom. Bring to a boil overmedium heat. Reduce the heat andsimmer, covered, for 10 to 13 minutes,or until the rice is tender and most ofthe almond milk has been absorbed.Remove from the heat.Stir in the almond extract. Top eachserving with the pieces of Asianpear and yogurt. Sprinkle with thealmonds.
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Recipes for my Broken Heart
Non-FictionRecipes I want to save but people no longer keep recipe boxes nor is my handwriting good enough anyway lol. Complete randomness may be found here. I may organize one day but until then there will be deserts mixed sit vegan mixed with chicken, beef...
