Baked Rice Pudding

Baked Rice Pudding

Cooking time : 60 Min
Preparation time : 10 Min
Serves : 6-8
Difficulty : Easy

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

Ingredients :

  • 3 C of Almond Milk
  • 1/3 C of Pitted Dates chopped
  • ¾ C Maple Syrup
  • 1 tsp ground cinnamon
  • 2 tsp cardamom
  • Pinch of nutmeg
  • 2 1/2 C of white basmati cooked rice (3/4 C of dry rice)
  • 1/3 C Raisins
  • coconut oil or ghee for coating

Directions :

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.

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