Whole Food, Plant-Based Recipe Indian Brown Rice Pudding

Ingredients

• 3 cups unsweetened and unflavored plant milk (almond, soy, cashew, or rice)
  

• 1 cup dry brown rice
  
• ¼ cup chopped dates
  
• 1-2 T date sugar or maple syrup (depends on how sweet you prefer it to be)
  
• 2 pinches saffron
  
• 1 T raisins
  
• 1 T slivered or sliced almonds, toasted
  
• 1 T roasted pistachios, chopped and toasted
  
• ¾ tsp ground cardamom
  
• 1 tsp almond or vanilla extract

Ideas for garnish

• Almonds, toasted and slivered or sliced
  

• Pistachios, chopped and roasted
  
• Pomegranate seeds
  
• Mango, sliced
  
• Coconut, shredded

Instructions

1. In a large saucepan, combine milk, rice, dates, sugar, and 1 cup of water. Bring to a
boil and reduce heat to low. Simmer, uncovered, for about 45 minutes or until rice is
completely cooked, stirring frequently.
2. Meanwhile, combine saffron and 3-4 T hot water in a small bowl. Let stand for 10-15
minutes.
3. Add saffron, hot water, cardamom, and 1⁄2 cup water to the cooked rice.
4. Cook for 10-20 minutes more or until rice is creamy, stirring occasionally.
5. Be careful not to let all the liquid evaporate. As the pudding cools, the liquid will
solidify, which will take away from the creaminess of the pudding.
6. Divide into ramekins or small serving portions.
7. Garnish with nuts and fresh fruit.
8. Serve warm or cool.

Chef's Notes

Recipe Adapted From

Forks Over Knives