Golden Milk Rice Pudding
This is a delicious lightly sweet dessert that’s even great for breakfast. The spices of golden milk are comforting, warming and healthful!
2/3 cups Arborio Rice
1 1/4 cups of Unsweetened Cashew Milk (any nut milk will work)
1 can of Coconut Milk
1 1/2 tsps of Vanilla
2 Tbsps of Maple or Date Syrup
2/3 tsp of Cinnamon
1/3 tsp of Ground Cardamon
1 tsp of ground Turmeric
1 small knob of peeled Ginger
Pinch of Salt
Pinch of ground Black Pepper
1. On medium heat, bring one cup of Cashew Milk, the Rice and Salt to just under a boil, lower the heat and let cook uncovered for about 10 minutes. Stir occasionally as the rice will tend to stick during this stage.
2. When the milk is almost absorbed, add the Coconut Milk into the pot and stir well to incorporate. Cover the pot and let cook for 15 minutes. Stirring occasionally.
3. Mix the Spices, Maple or Date Syrup, Vanilla and knob of Ginger into the pot, stir well and continue to cook for another 10 minutes until most of the liquid is absorbed and rice is creamy.
4. Remove the Knob of Ginger and transfer the rice mixture to a glass or ceramic dish and let cool in the refrigerator for at least 45 minutes. Before serving, add the additional 1/4 cup of Cashew Milk and mix well to make creamy again.