Rice Pudding

[Guest guest]

Rice Pudding

 

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 salt

 

1. The night before you want to make the pudding combine the rice in a bowl

with water to cover and whey or 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 almon milk to soften them.

 

2. Combine 2 cups water, zeat, 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.

 

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.

 

 

" I send you love and good dishes --- from my house to yours! "