Indian Rice Pudding
1/4 cup of Jasmine rice
4-5 cups of almond Milk
3 crushed cardamom seeds
2 tablespoons of blanched slivered almonds
A pinch of saffron threads
3 tablespoons of raisins
3 tablespoons of Sucanat
1 tablespoon of skinned and chopped pistachio nuts
The Indian name for this is Kheer and can be found on the desert menu at most Indian restaurants. This is a Vegan adaptation, as the original contains milk and white cane sugar.
First and foremost, wash your rice in water.
Put the rice, the almond milk and the crushed cardamom in a pot. Allow this mixture to boil and then gently simmer until the rice is soft and the grains start to break up.
Add the almonds, pistachio, sSaffron and raisins into the pot and allow everything to simmer for 4 minutes.
Add the Sucanat and stir until it is completely disolved. At this time, remove the pot from the element and serve.