cooked brown rice
||1 cinnamon stick (or 1 tsp.
|6-7 cps. liquid (apple juice, water,
soymilk, or rice milk-any combination)
||1 tsp. pure vanilla extract|
|1/2 - 3/4 cp. raisins, currants
dried unsulphured apples or apricots
Tahini or Almond Butter|
unrefined sea salt
||Juice and rind of 1 lemon or orange|
liquid, dried fruit, cinnamon stick, vanilla and a pinch of sea salt
in a heavy pot; stir and cook on a low heat. Simmer for 1-2 hours,
stirring occasionally. If rice absorbs all the liquid and starts to
look dry, add more liquid. Once rice is very soft, place one cup of
the rice and the Tahini in a blender; blend until smooth; return to
rice and stir. Continue to simmer 15-20 minutes. Add lemon or
orange juice and rind for flavor. Garnish with toasted almonds or
walnuts. Soymilk or amasake* provide a richer taste
than using apple juice and water only. Sweet brown rice which is a
more glutinous, sticky and easier to digest rice, makes this pudding
even creamier and tastier.
Barr, 1988-2011. All rights reserved.