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Author Notes: This is one of those desserts that tastes like decadence, but with barely any effort - and with brown rice and coconut milk, some might even call it "healthy." I added pineapple chunks and extra cinnamon - so that's what they mean when they tell you to "make good decisions." (P.S. its just as great for breakfast! :D ) (P.P.S. Adapted from Brown Rice Kheer by Vegan Richa) —Ava Wallace
Serves: about 4, depending on how hungry you are
cup brown basmati rice
About 1/2 cup
cups milk of choice (enough to make 2 full cups of liquid)
cup brown sugar
star anise pod
teaspoon ground cinnamon
- Place the rice in a bowl and cover with water; let soak for 15 minutes, then drain
- Place soaked rice in a pot with 1.5 cups of water and cook over medium heat for 30 minutes until cooked but still firm
- Reduce heat to low, and stir in milk, sugar, and spices
- Simmer for 20 minutes until the rice is soft and the pudding is thickened (note that it will thicken even more as it cools)
- You can eat the pudding warm, or if you like it cold (like me) transfer it to a bowl, cover with plastic wrap (press the plastic directly onto the surface of the pudding to prevent a "skin" from forming over the top), and chill