Baked Rice Pudding
Rice pudding is a dish that proves how incredibly versatile this grain is, as it can literally go from breakfast to dessert.
1 1/4 cups (310 mL) Camarague, Bhutanese, or brown rice
1 cup (250 mL) pitted dates
1 1/2 cups (350 mL) unsweetened almond milk
2 ripe medium bananas
3/4 tsp (4 mL) ground ginger
1/4 tsp (1 mL) cardamom
2 tsp (10 mL) vanilla extract
Unsweetened coconut flakes, for garnish (optional)
Place rice and 2 1/2 cups (625 mL) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 40 minutes, or until rice is tender. Drain and cool.
Add dates to bowl, cover with warm water, and soak for 30 minutes.
Preheat oven to 350 F (180 C).
Drain dates and add to blender or food processor container along with almond milk, banana, ginger, cardamom, and vanilla. Blend until smooth.
Stir cooked rice together with date mixture. Pour rice mixture into greased 9 in x 9 in (23 cm x 23 cm) square baking pan and bake for 30 minutes. Let cool for a few minutes before spooning into serving bowls and garnishing with coconut, if desired.
Serves 6.
Each serving contains: 243 calories; 4 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 57 g total carbohydrates (21 g sugars, 5 g fibre); 46 mg sodium
source: "Rice Is More Than Nice", alive #360, October 2012
Baked Rice Pudding
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
