In a medium saucepan, stir together soy beverage and the rice.

Split the vanilla bean pod lengthwise, and scrape out the seeds. Add the seeds and pod to the saucepan.

Bring the mixture to a boil, then cover, reduce heat to medium/low and simmer. Stir occasionally. Cook until the rice is tender, approximately 60 minutes.

Once the rice is tender remove the pod, stir in the brown sugar, raisins, and dried cranberries.

Stir until it becomes creamy in consistency. Let sit covered for 15 minutes. Don't be tempted to skip the “15 minutes rest time”, it will be much more creamy if you follow this step! Stir once more and serve warm.

Tip

If there are any leftovers, store in the fridge for up to 3 days – add more soy beverage to the pudding and reheat in the microwave.


Canned fruit, packed in it's own juice, is a healthy way to expand the variety of fruit in your diet during the winter months when fewer fresh choices are available.