Chocolate Rice Pudding
Adapted from The New Vegan Cookbook by Lorna Sass

2 1/2 cups water
1/8 teaspoon salt
1 cup Arborio rice
2 1/2 cups soymilk
1/2 to 1 cup unsweetened cocoa powder
3/4 to 1 cup sugar
3 tablespoons cashew or almond butter
2 teaspooons instant coffee powder
Toasted slivered almonds or vegan chocolate chips, for garnish (optional)

In a heavy 3-quart saucepan, bring the water and salt to a boil. Add the rice. Cover and cook over low heat until the rice is soft and most of the water has been absorbed, 25 or 30 minutes.

While the rice is cooking, in a blender combine the soymilk with the minimum amounts of cocoa powder and sugar, the cashew butter, and the instant coffee powder (if using). Process until all the nut butter is completely blended in, about 1 minute. Taste and add more cocoa and/or sugar, if you wish.

Stir the chocolate mixture into the cooked rice. Bring to a boil over high heat. Then lower the heat and cook uncovered at a gentle boil, stirring frequently to prevent the rice from sticking to the bottom of the pot. Cook until the pudding thickens and some rice is visible on the surface, 10 to 12 minutes. The mixture will thicken as it cools.

Ladle into individual remekins or dessert bowls. Serve immediately or cool and then cover and refrigerate for later use. It keeps for up to 4 days. If you wish, top with optional garnishes or vegan whipped cream.