This date-sweetened rice pudding features cardamom, a strong, aromatic spice that is native to India. Cardamom is used in both savory and sweet recipes.
1 cup brown rice (short, long, basmati, or jasmine)
2 cups water
½ teaspoon cardamom
1 teaspoon cinnamon
½ cup raisins
1/3 cup almonds, chopped (optional)
2 cups non-dairy milk
4 pitted dates
1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
Additional chopped or sliced almonds for garnish (optional)
1. Place rice and water in a pot and bring to a boil. Reduce to a simmer, cover and cook for 45-50 minutes (per your type of rice). Remove from heat and let stand for 10 minutes with lid on.
2. While the rice is cooking, combine in a bowl: cardamom, cinnamon, raisins and almonds. In a blender or Vitamix, blend: milk, dates and vanilla.
3. Add the wet mixture to the bowl of dry ingredients, and combine. Add this to the pot of cooked brown rice, stir thoroughly and cook on medium-low for 10 minutes, to incorporate the flavors.
4. Serve warm or cold in small dessert dishes. Garnish with a sprinkling of chopped or sliced almonds (optional).
Notes: Any kind of non-dairy milk will work. I like to use soy milk since it is richer and creamier than rice or almond. / Make sure you get all the pits out of your dates, as they are quite hard if bitten down on. / Add fewer dates if you want the pudding to be less sweet.
Preparation: 10 minutes
Cooking: 60 minutes
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