Baked Rice Pudding
This recipe was adapted by one of my favorite cookbooks: Heaven’s Banquet by Miriam Kasin Hospodar.
Traditional Western rice puddings are prepared with short or medium grain rice, which is sticker and starchier than long-grain varieties and produces a more amalgamated result. Basmati rice produces a sumptuous, light pudding, and for those accustomed to cooking with it, short-grain rices will seem a little heavier and cruder. Here is a lighter version of the old classic, enhanced by the rich flavor and the energizing and nourishing value of dates. – Miriam Kasin Hospodar
Cook 3/4 cup of white basmati rice which will yield a little more than 2 ½ cups of rice.
Preheat Oven to 350 degrees.
Coat a 1 ½ quart baking dish with coconut oil or ghee to prevent sticking.
Mix the milk, dates, maple syrup, and spices in a blender until smooth.
Place the rice and raisins in the baking dish. Add the milk mixture and stir gently.
Bake until light brown skin has formed on the top, about 1 hour. Serve warm or at room temperature.
Serves: 6-8 (can be kept refrigerated for 3 days & still maintain Prana or vital life force)
Reheat in a saucepan and you can add additional almond milk or ghee for moisture for reheating.