Rice Pudding

Rice pudding feels like a dish that is perfectly suited for the times. It’s creamy and decadent, but relies on pantry staples. You can have it warm or cold, depending on the weather. If you want to call it ‘porridge’ and eat it for breakfast, whose going to stop you? This recipe also features honey and dates for sweetness, two foods that are traditionally eaten to break the fast during Ramadan, which lasts until May 23 this year. Feel free to make substitutions based on what you’ve got at home or what you like. Add chopped nuts to serve, mix up the dried fruit or try different spices. Nutmeg and clove could be nice, dried apricots and chopped pistachios would look beautiful and taste even better.

Ingredients

• 3 ½ cups unsweetened plain non-dairy milk

• 1 can full-fat coconut milk

• 1 cup medium grain white rice

• ½ cup raisins

• ¼ cup honey

• ¼ cup pitted dates, chopped

• 1 tsp ground cinnamon

• ½ tsp ground cardamom

• ½ tsp salt, or to taste

• 1 tsp vanilla extract or rose water

• 1 tsp orange zest

Instructions

Combine the non-dairy milk, canned coconut milk, rice, raisins, honey, dates, cinnamon, cardamom and salt in a medium pot and stir. Heat the pot over medium high heat until the liquid starts to bubble.

Cover the pot and reduce the heat to low. Simmer until the rice is soft and the liquid has thickened slightly. Consult the cooking instructions for your rice, but it should take about 30 minutes. There will be some liquid left in the pot.

Turn off the heat and the vanilla extract or rose water and orange zest. Stir and taste for seasoning. You may want to add additional spices or a touch of honey. You can serve warm immediately or chill the rice pudding to serve cold.