"So many cultures have a rice pudding; Danish, American, Mexican and Greek and now my variation on Bhutanese cuisine using organic red rice. This is my ultimate symphony of flavours and textures! Vary this dessert using different types of rice and assorted spices, fruits, and nuts. Mould and decorate to your imagination—it’s comfort nostalgia food! And it’s the dessert my dad (Robert Allen Mitchell) use to make for us 3 daughters, so it reminds me of his love." -Susanne Wilder
1 cup uncooked red organic, jasmine or basmati rice.
½ tsp Himalayan or sea salt
¼ cup organic raw honey
1/2 tsp EACH cinnamon and mace OR nutmeg OR cardamom
2 ½ cups light coconut milk
1/2 cup sultanas or raisins
1/2 cup chopped walnuts, almonds or hazelnuts
1 Tbsp minced frosted ginger
½ tsp vanilla
Combine all ingredients in double boiler and cook, covered, until rice is tender and milk is almost absorbed (1 hour), stirring frequently.
NOTES: Try moulding in decorative copper mould or terrine. You may also bake in oven.
Puree 12oz/360g frozen raspberries or blackberries with ¼ cup (opt) raw honey. Add raspberry jam to thicken Strain seeds if desired.
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
Recipe & photo by Susanne Wilder, health coach for The Earth Diet.
This recipe was originally posted on Susanne's web site www.wilderbythedozen.com
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved