Breakfast Rice Pudding (Vegan)

Directions

1. 1
   Bring rice, water, vegan butter, and salt to a boil.
2. 2
   Cover with lid, lower to a simmer, and cook for 5 to 8 minutes or until most of the water is absorbed. If using brown rice, cook for an additional 10 to 12 minutes.
3. 3
   Add in coconut milk, vanilla bean (seeds scraped out), sugar and cinnamon.
4. 4
   Bring to a boil, lower to a simmer, and cook for 15 to 20 minutes or until most of the milk is absorbed and rice is soft. Stir occasionally.
5. 5
   Remove from heat, and stir in orange zest.
6. 6
   Allow to cool for 30 minutes before finishing cooling in refrigerator.
7. 7
   In a small saucepan, combine orange juice and apricots. Bring to a simmer. Cook for 5 to 10 minutes, stirring often, until most of the orange juice is absorbed. Remove from heat and let cool.
8. 8
   To serve, split rice pudding into 4 bowls and garnish with apricots, almonds and sliced banana.