Follow these steps for perfect results
brown rice
uncooked
water
boiling
salt
almond milk
plain unsweetened
ground flax seeds
blanched slivered almond
sugar
rose water
vanilla extract
ground cinnamon
cardamom
ground
saffron
powder
pistachios
chopped
Boil 2 cups of lightly salted water in a heavy-bottom saucepan.
Add brown rice to the boiling water.
Lower the heat to medium-low, cover the pot loosely.
Simmer for 40 minutes, or until rice absorbs all the water.
Add almond milk, ground flax seeds, slivered almonds, sugar, rose water, vanilla extract, cinnamon, and cardamom.
Mix well and cover loosely.
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 refrigerate for at least 2-3 hours (or overnight) before serving.
Expert advice for the best results
Adjust sweetness according to your preference.
For a richer flavor, use full-fat coconut milk instead of almond milk.
Garnish with extra chopped pistachios and a drizzle of rose water before serving.
Everything you need to know before you start
10 minutes
Can be made 1-2 days in advance
Serve chilled in individual bowls, garnished with pistachios and a sprinkle of cinnamon.
Serve chilled as a dessert or breakfast.
Pair with fresh fruit.
Complements the floral notes of the pudding.
Discover the story behind this recipe
A traditional dessert often served during special occasions.
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