Spiced Rice Pudding
I usually make this on a first visit with a new mama. It’s easy to make in an unfamiliar kitchen and it’s soothing on the tummy with warming spices to aid postpartum digestion. Served with spiced baked apples and ghee this makes a delicious anytime of the day snack. Mums often request I make this for them over and over again.
Spiced rice pudding and date milk.
Ingredients
1 cup basmati rice
6 cups water
¼ cup rapadura or coconut sugar
2 teaspoon ginger powder
2 teaspoons cinnamon powder
½ nutmeg
½ teaspoon ground cardamom powder
½ teaspoon ground black pepper
¼ cup chopped almonds
¼ cup ghee
1 cup milk of your choice - if using a non dairy mylk, choose one that wont split or wait until the pudding has cooled a lot before adding the milk.
Bring the water and rice to the boil and simmer for about 20 mins until it starts to thicken. Whilst waiting for the rice to cook I usually measure out the sugar, spices, almonds and ghee into a small bowl.
Add the sugar, spices, almonds, and ghee to the rice. If the rice pudding is too thick you can add another cup of water.
Continue to cook slowly and stir as needed. When it’s gelatinous, add the milk and cook for a few more minutes so it thickens. Turn off the heat.
Serve hot with a dollop of ghee and a sprinkle of rapadura sugar and cinnamon to taste.
I usually serve this with spiced baked apples, poached pears, or stewed fruit.
Store in the fridge for up to four days.
