Our divine recipy of the month.
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This is so delightful and creamy, a stunning scarlet figgy breakfast.
This 5-ingredient, sweet and rich in protein version of rice pudding has almonds and almond milk and a great treat for Saturday mornings before the farmers market on-goings will keep you on your feet till lunchtime.
Luscious Fig and Almond Rice Pudding
2/3 Basmati rice
2 tbsp date sugar
pinch of salt
2 cups of almond milk
1 tsp ground cinnamon
Rinse the rice under running water until the water runs clear.
In a large saucepan, combine the rinsed rice, date sugar, salt, cinnamon and 1 cup of the almond milk. Cook over low heat, mixing until the almond milk is absorbed, about 5 minutes.
Gradually add 4 and half more cups of almond milk, 1/2 cup at a time, stirring and cooking until the texture becomes very thick, about 25 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
Let cool for 5 minutes, then stir in the remaining 1/2 cup of almond milk and the date jam.