Baked Rice Pudding

This recipe was adapted from 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 stickier 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 rice 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

Baked Rice Pudding

Ingredients

3 cups of almond milk
1/3 cup of pitted dates chopped
3/4 cup maple syrup
1 tsp ground cinnamon
2 tsp cardamom
Pinch of nutmeg
2 1/2 cups of white basmati cooked rice (3/4 cup of dry rice)
1/3 cup raisins
coconut oil or ghee for coating

Directions

Cook 3/4 cup of white basmati rice which will yield a little more than 2 1/2 cups of rice.

Preheat oven to 350 degrees.

Coat a 1 1/2 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.

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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