Warm and Yummy Basmati Rice Pudding

Winter is here and for a treat, try this rice pudding for breakfast.  It is yummy and the aroma will spice up your kitchen.

1 1/2 cups white basmati rice, uncooked and rinsed
5 cups water
1 tbs butter (or margarine for vegan)
1/2 tsp cinnamon, ground
1/2 tsp cardamon, ground
1 1/3 cups milk (or rice, almond or soy milk for vegan)
1/2 tsp salt
1/3 cup raisins
1/4 tsp vanilla
2/3 cup agave (or honey)
1/4 cup almonds, slivered

Rinse and drain the rice. In a blender or food processor, chop the rice into small pieces and soak overnight in water to cover. Drain the rice. In a large pot, combine the 5 cups water, drained rice, butter, cinnamon, cardamon, and cook on medium heat for about 20 minutes or until the rice is soft.

Add the milk, salt, raisins and cook to a pudding consistency, stirring frequently. Remove from heat and let cool for 2-4 minutes. Stir in the vanilla, agave, almonds and serve immediately.

I have used the leftovers the next day by warming it and it is still delicious!

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