I love desserts. Oh, how I envy you people who don’t have a sweet tooth. Really, how does one become like that? I love sugar in all it’s various forms. You know those sickly sweet icing roses on store bought cakes? Love them. I could eat them by the spoonful until my teeth turned hideous shades of bright pink or green from the dye.
My problem…I don’t bake. So much of everything I love requires baking. And really I guess it is good that I don’t bake, what if I did? And what if I knew how to make those sickly sweet roses? My fridge would be filled with everything needed to make that happen, forget veggies and fruit.
So, instead, I make Almond Brown Rice Pudding from Whole Foods. This was perfect, not to sweet, just right, and fairly healthy. Except for the fact that two days after I made this, I read about arsenic in rice. But I figure there is bad stuff in everything. Everything. So, I will make this and eat it whenever I feel like it.
The only changes I made to the recipe was I skipped the date syrup step, omitted the vanilla and almond extract and just used sweetened vanilla almond milk instead.
Almond Brown Rice Pudding
- 1/2 cup pitted dates
- 1 cup uncooked brown rice
- 4 cups unsweetened vanilla almondmilk
- 1/2 cup raisins
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon ground cinnamon
- 1/2 cup toasted, chopped slivered almonds
Place dates in a bowl and pour 1/2 cup boiling water over them. Let soak 15 minutes, then transfer dates and water to a blender and puree until smooth to make a date syrup. Meanwhile, bring rice and almondmilk to a boil in a medium saucepan. Reduce heat to medium-low and simmer until rice is cooked and has absorbed most of the almondmilk, stirring occasionally, about 45 minutes.
Stir date syrup, raisins, vanilla extract, almond extract, cinnamon and almonds into rice and serve warm.