Ingredients
4 cups unsweetened almond milk
½ cup brown rice syrup
1 teaspoon pure vanilla extract
½ teaspoon saffron threads soaked in 2 tablespoons hot water
1 teaspoon ground cardamom
Pinch sea salt
2 cups cooked basmati rice
½ cup golden raisins, plumped in about 1 cup warm water (see Note below), drained and ½ cup soaking water reserved
2 teaspoons ground cinnamon
2 teaspoons slivered almonds
2 teaspoons coarsely chopped, shelled, unsalted pistachios
Directions
Combine almond milk, syrup, vanilla, saffron with soaking water, cardamom and salt in a heavy saucepan over medium heat. Whisking constantly, bring to a boil. Stir in rice, raisins and raisin water, and return to the boil. Reduce heat to very low, cover and cook, stirring frequently, until the pudding is quite creamy and thick, about 35 minutes.
While the pudding cooks, make the garnish. Combine cinnamon, almonds and pistachios in a small skillet over medium heat. Cook, stirring, until the nuts are fragrant, about 4 minutes.
To serve, spoon rice pudding into dessert cups and garnish with toasted nuts. Makes 8 servings.
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