Vegan Brown Rice Pudding With Rose & Almond (Roz Bel Laban) - cooking recipe

Ingredients

BASE
1 cup uncooked brown rice
2 cups boiling water
1 dash salt
TO MAKE THE PUDDING
3 cups plain unsweetened almond milk
2 tablespoons ground flax seeds
1/4 cup blanched slivered almond
1/2 cup sugar (I used 1/4 cup Sun Crystals stevia-sugar blend)
1 tablespoon rose water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 dashes cardamom (just a few shakes)
OPTIONAL
saffron, powder
chopped pistachios

Preparation

Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!