This is one of those recipes that was invented by going through my food stash and saying "well, this might work" or "this needs to be used sooner rather than later...". I havn't tried it on too many people yet but the kids who were at the SFSU business building occupation last week sure seemed to enjoy it! This is also soy and nut free and can be sugar free.
*if you can't find fresh cardamom use dried seed pods. using the pre-ground cardamom powder really, really doesn't do this recipe justice.
Makes enough for 4 desserts or 3ish breakfasts.
ingredients
-2 cups of brown rice
-1 shredded carrot
-1/2 cup raisins
-1/3 the seeds from one fresh pod of cardamom (chopped)
-2 cups (ish) rice milk
-1/2 cup agave or sugar
-1/3 cup shredded coconut
-cook the rice.
-cover rice with rice milk so that there is about one inch of milk over the rice.
-cover, cook over low heat for 15-20 minutes.
-stir in agave and cardamom. continue to cook until the milk is gone and the rice is the consistency of, well, rice pudding.
-stir in coconut, raisins, and carrots about ten minutes before removing from heat. If you forget to do this just add 1/4 cup more milk and and cook for 15 more minutes.
Serve warm.
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