How to Make Spiced Prune Rice Pudding

Spiced prune rice pudding is delicious and healthy. It makes an easy dessert choice, or even a yummy breakfast indulgence. This is also dairy free and if you use an egg replacer, can also be vegan.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 950 ml / 4 cups plain soy milk
• 250 ml / 1 cup sugar
• 1 ml / 1/4 tsp ground cardamom
• 2 ml / 1/4 tsp ground nutmeg
• 2 ml / 1/4 tsp ground cinnamon
• 160 ml / 2/3 cup short-grain rice, rinsed
• 1 egg or equivalent substitute
• 125 ml / 1/2 cup prunes, pitted and chopped
• 60 ml / 1/4 cup slivered almonds, roasted

1. Heat the soy milk in a saucepan. Add half of the sugar and spices.
2. Add the rice and cook in the soy milk on low heat. It is important to stir this often as it cooks (use a wooden spoon). Cook until the rice becomes tender, about 30 - 40 minutes).
3. Beat the egg with the remaining sugar. Add a little of the hot soy milk mixture to temper the beaten egg (or substitute), then add the entire egg mixture to the saucepan mixture. Stir constantly.
4. Once the mixture thickens, remove the saucepan from the heat.
5. Add prunes and almonds and mix in well.
6. Prepare the pudding for serving. Divide it into portions (small ramekin dishes are ideal) or small bowls. Sprinkle over the remaining spices.
7. Allow to cool and then serve.

Tips & Warnings

• This dish is great served hot, lukewarm or cold. Try each way to see which you prefer the most.