Rice Pudding with Figs and Nuts
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Makes: 4 portions
Preparation Time: 15 mins
Cooking Time: 50 mins
Ingredients
1/2 cup jasmine rice (or any other long-grain rice)
4 cups organic milk (rice, soy, almond or cow's)
1/4 cup chopped dried organic figs
1 cinnamon stick
1/2 vanilla bean, split sideways
3 cardamom pods, slightly crushed (just bruised)
1/4 cup slivered organic almonds, toasted
1/4 cup shelled, unsalted organic pistachios, crushed
Method
1. Add milk, rice, cardamom, figs, cinnamon, vanilla to a saucepan and bring to a simmer over medium heat.
2. After milk starts to get hot (about 10 minutes), reduce heat and cook gently on low heat. Stir through frequently.
3. Cook milk like this, on the low heat, for about 40 minutes, until rice has the consistency of porridge.
4. Add in half the almonds and pistachios and let sit for a few minutes.
5. Spoon into 4 dishes and sprinkle the remaining almonds and pistachio nuts on top.
6. Serve warm.
This rice pudding will keep for 2-3 days in the refridgerator, just make sure to cover it well.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 312 | 15.6% |
| Calories from fat | 103 | 23% |
| Total fat | 11.4 g | 20.7% |
| Saturated fat | 3.7 g | 6.8% |
| Cholesterol | 20 mg | 8.1% |
| Sodium | 101 mg | 4.2% |
| Carbohydrate | 40.9 g | 18.2% |
| Dietary fibre | 3.8 g | 12.7% |
| Sugars | 19.1 g | n/a |
| Protein | 12.1 g | 8.1% |
