An Expeditious & Tasty Dessert

Cooking For Renewal School has a core value: make equally tasty dishes from leftovers. In fact, “planned-overs” is the descriptor I coined. Make extra rice and then onto this comfort dessert later in the week.

RECIPE: Easily halved or doubled

INGREDIENTS: Nut butters add a creamy back-of-the-throat flavor boost

• rice, cooked – 3 cups, brown or white
• milk – 1 1/2 cups, whole milk, plant based or coconut
• maple syrup – 1/4 cup, or to taste
• brown sugar – 1/4 cup [use all syrup or all sugar]
• raisins – 1/4 cup
• lemon juice – 2 TBS
• lemon zest – 2 tsp
• almond butter – 4 tsp, or tahini paste
• cinnamon – 1 tsp or 1/2 tsp cardamom
• vanilla – 2 tsp
• egg – 1 [or 2 tsp thickener, i.e. cornstarch, potato starch mixed in 2 tsp water

INSTRUCTIONS: Cooking time will vary with the type of rice. If too chewy add 1/4 cup of liquid and continue cooking. If too loose, cook down to evaporate.

1. To a medium pot add everything but the vanilla and egg and bring to a simmer partially covered
2. Check on rice tenderness and sweetness
3. When balanced in texture and taste and the pudding is too loose, continue cooking to thicken
4. Serve with Greek yogurt, toasted nuts, cut up fruit