Vegan Brown Rice Pudding With Rose & Almond (Roz Bel Laban) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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The flax is healthy and chock full of fiber, and acts as a stabilizer for the almond milk since vegan milks don't thicken on their own plus it has more nutritional value than cornstarch. I use Sun Crystals to cut down on sugar but stay chemical-free (it is 50% sugar and 50% stevia extract, has 240 calories for 1/4 cup.) so it's sweet but not overpowering the other flavors in it. Ingredients:
1 cup uncooked brown rice |
2 cups boiling water |
1 dash salt |
3 cups plain unsweetened almond milk |
2 tablespoons ground flax seeds |
1/4 cup blanched slivered almond |
1/2 cup sugar (i used 1/4 cup sun crystals stevia-sugar blend) |
1 tablespoon rose water |
1 teaspoon vanilla extract |
1 teaspoon ground cinnamon |
3 dashes cardamom (just a few shakes) |
saffron, powder |
chopped pistachios |
Directions:
1. Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
2. Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
3. Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!
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