Although this recipe takes time, the preparation is easy, you just need to leave to gently cook. Simple!
Creamy Rice Pudding
85g brown rice
750ml almond milk
1.5 tbsp raw honey
1 tsp rose water (optional)
Half a pomegranate (optional)
Sprinkling of almond slivers (optional)
- Wash the rice and put in a pan with the almond milk, cook over a medium to low heat for 20 minutes
- Add the honey and stir well. Turn down heat if needed and add a little milk if you feel it needs it, Cook for a further 20 minutes
- Check that the rice is cooked and that you have a creamy consistency, take off the heat and stir in the rose water if using
- Serve in bowls with a sprinkling of pomegranate and almonds on each
As always, the recipe is versatile so swap out to the milk, sweetener, rice of your choice – adjust cooking time if using quick cook rice.