Breakfast, oh, breakfast. Supposedly the most important meal of the day, and the one where 5-out-of-7 days of the week you’re in a huge rush.
I never really know what I want in the morning and I get stuck in a rut, toast and cheese, oatmeal, fiber bar, and eat them for weeks at a time.
Well, here’s a new one, and you can eat it for breakfast… or dessert! Rice Pudding!
This really versatile, and delicious, recipe is by guest recipe writer and blogger, Judith Kingsbury, the Savvy Vegetarian, who says, “Savvy Vegetarian is for anybody who wants to move toward a plant based diet of any kind. We don’t have requirements and we don’t care about labels.” “The Savvy Vegetarian website provides support so that anybody can easily become a savvy vegetarian, and not have to struggle like I did.” For a multitude of great recipes, and more background on Judith, check out www.SavvyVegetarian.com It’s got a little of everything!
1 ½ cup cooked rice (any kind, brown or white)
4 cups dairy or almond milk
1/4 cup blanched almonds (approximately 20 almonds)
1/4 cup raisins
1/4 cup currants
2 – 4 Tbsp unbleached organic cane sugar or maple syrup. Substitute stevia if desired.
6 whole green cardamom pods*
2 inch piece cinnamon stick
1 tsp vanilla extract OR 1 whole vanilla bean
Blanche almonds: Add to boiling water. Turn off heat and let sit for 1 minute. Drain and add cold water until almonds are cool. Slip off the skins.
Combine all ingredients in a 6 quart saucepan. Bring rice pudding ingredients to a boil, then reduce heat to simmer. Mash any lumps out of the rice with a spatula or wooden spoon.
Cover and cook rice pudding for 20 minutes, stirring occasionally, until the rice pudding has thickened to desired consistency. Rice pudding will thicken more as it cools, so don’t overcook it.
Allow to cool before serving. Serve warm or chilled. Remove cardamom pods and vanilla bean before serving. 4 servings.
Remove cardamom pods & vanilla bean before serving. Serve warm or chilled. Store covered in the refrigerator.
* (Comment by Mindy- If you’re not familiar with cardamom it’s a spice from the ginger family and often used in "Asian," Middle Eastern, and Scandinavian cooking. It reminds me a bit of cumin. If you’re wary about it, use less, leave it out…. or be adventurous and give it a try. It’s great in Rice Pudding!)