Rice Pudding
Source of Recipe
Tea Cozy
List of Ingredients
1 cup rice of choice
water to cover
2 tsp. lemon juice
2 cups water
1 three inch cinnamon stick
2 half inch wide strips of lime zest (or lemon zest, but lime is better)
1/4 tsp. sea salt
5 dates
4 cups homemade almond milk
3/4 cups raisins
2 tsp. vanilla
1/4 tsp. sea saltRecipe
1. The night before you want to make the pudding combine the rice in a bowl
with water to cover and lemon juice. Cover and soak overnight (or
soak in the am and cook in the pm). Also pit your dates at this time and
soak them in the almond milk to soften them.
2. Combine 2 cups water, zest, cinnamon stick adn 1/4 tsp. sea salt in a
heavy bottomed 2 qt. pot. Cover and bring to simmer. Let simmer for 5
minutes to infuse the water with cinnamonand lime flavors. Don't simmer all
your water away. Add rice and bring back to a simmer. Turn flame to low and
let cook 20 minutes for sushi rice, 45 minutes for brown rice.
3. In blender combine dates with just enough almond milk to cover. Blend for
20 second and then gradually add more almond milk until the dates are
totally blended into the almond milk. Add sea salt.
4. When rice is cooked, pour almon milk through a fine strainer (the kind
you would use to strain nut milks) straight into the pot. Add raisins. Bring
to a simmer stirring almost constantly (nutmilk scorches very easily).
Simmer for 15 minutes or until the pudding reaches the consistency you like.
After 15 minutes it will have reached it's thickening potential. The pudding
gets thicker as it cools too so keep that in mind. When it's as thick as you
like it, turn off the heat and add the vanilla.
5. Serve warm with a drizzle of maple syrup, or eat cold out of the fridge the
next day. It gets sweeter when it is cold too.
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