2 medium sized crisp apples such as Rome, Honeycrisp, or Gala
1/2 c coconut palm sugar or brown sugar
1/2 tsp salt
1 tsp vanilla extract
3 c cold cooked rice
1 c non-dairy milk (such as almond, or rice)
1 tbsp cornstarch
1/4 c additional non-dairy milk
1/4+2 c+tbsp coconut palm sugar or brown sugar
1/4 tbsp salt
1 tsp cinnamon
Process
Scrub your apples and slice into 4 equal sections. No need to peel.
Take each section and slice into small strips, then dice to about 1 cm x 1 cm wide pieces.
Place the diced apples into a 2 to 3 quart saucepan and toss with 1/4 cup coconut palm/brown sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract.
Cook, uncovered, over medium-high heat for about 5 to 7 minutes, until the apples are slightly tender but not overcooked, and most of the liquid is removed.
Add the 3 cups cold cooked rice and 1 cup nondairy milk. Stir gently to combine and break up any large rice clumps within the mixture.
Reduce heat to medium and allow the mixture to become warmed throughout, cooking about 5 minutes while stirring occasionally.
In a small cup or bowl, whisk together the 1 tablespoon cornstarch with the additional 1/4 cup nondairy milk until all lumps have been removed and the mixture is smooth.
Drizzle the slurry into the warmed rice and apple mixture. Stir in the additional coconut palm/brown sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon and continue to cook over medium heat, while stirring continuously, until thickened, about 7 minutes.
While the pudding is still warm, divide evenly among 4 to 6 serving dishes.
Enjoy warm or allow to rest at room temperature for 10 minutes before transferring to the refrigerator and chilling until cold.
Store covered for up to 4 days in the refrigerator.