Clean Eating Almond-Milk Rice Pudding

Serves 6

4 C original unsweetened almond milk
2 C cooked brown jasmine rice
3 4-inch pieces orange peel, no white pith ( about 1/4 whole orange)
1 t pure vanilla extract
pinch of sea salt
2 T pure maple syrup, divided
3 T unsalted almonds, sliced and toasted, divided
6 unsweetened dried apricots, thinly sliced ( about 1/4 C) divided

In a saucepan set over medium-low heat, add milk, rice orange peel, vanilla and salt and stir to combine. Cook, stirring occasionally, for about 30 min. At this point, rice mixture will begin to thicken and will need more frequent stirring. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15 minutes more. Remove rice mixture from heat and let stand 5 minutes, mixture will continue to thicken as it cools. Divide rice mixture between 6 bowls and drizzle each with 1 t maple syrup. Garnish w/ 1 1/2 t almonds and 2 t apricots.

* toast your own almonds by adding to a dry pan set on stove over medium heat. Stir often until fragrant and golden brown, about 4 to 5 min.
*can substitute any dried fruit for apricots and any nut or crunchy ingredient for the almonds
*may substitute nutmeg for orange strips