I made Chai Rice Pudding for breakfast Saturday for something warm and fun. I didn't have any dates on hand so I used a small handful of dried currants. I also folded in some home canned peaches.
Chai Rice Pudding
By Vered Lenn
1 cups water
4 cups unsweetened almond milk, divided
1 cup basmati rice
1/2 cup agave nectar
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon cloves
1/4 teaspoon ground ginger
2 teaspoon dates
1/4 cup raisins
1. In a medium pot, bring water and 2 cups
almond milk to a boil. Add rice, agave, and salt.
Cover, reduce heat, and simmer for 10 minutes.
2. Add remaining almond milk, cinnamon,
cardamom, cloves, and ginger. Simmer uncovered
for 20 minutes or until rice is very soft.
3. Remove from heat, add dates and raisins,
cover, and let sit for 10 to 15 minutes. Dust with more cinnamon.
The granddaughter gave it two thumbs up.