So, as you can see, it's pretty hard to make rice pudding look exciting and pretty. You'll just have to take my word for it - This stuff is good!
People always talk about oatmeal as something that "sticks to your ribs." But I find that most cereals leave me searching for snacks by 10 AM. I wanted a hot cereal, but with ooomph! I remembered this yummy rice pudding, but wanted to make it again using fresh spices and less sugar. What a difference! I also made it a larger batch and reheated my serving each morning. You could make this vegan by using almond milk rather than regular milk. Do use the fresh spices. They are so warming and delightful on these wet and chilly mornings.
Breakfast Rice
1/2 cup raisins
2 cups cooked brown basmati rice
2 cups milk (I used non-fat)
1 stick cinnamon
2 big slices fresh ginger
4 green cardamom pods, whacked and cracked
1/4 to 1/2 cup sugar
pinch salt
1 can coconut milk
1/2 cup toasted, slivered almonds
Place raisins in a heat-safe bowl or mug and top off with boiling water. Set aside.
Place the rice, milk, cinnamon stick and cardamom pods in a saute pan. Simmer over medium heat, stirring frequently, until most of the milk is absorbed. Add the remaining ingredients except the almonds. Continue to simmer until the pudding reaches the desired consistency. Fish out the spices and add the almonds. Store in the fridge with a sprinkle of cinnamon.
This makes four generous breakfasts for me.
Update 1/28/13 - I just made this vegan, substituting the 2 cups of milk with 1 1/2 cups coconut water. Worked out just fine!
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