This dessert is a healthier alternative to traditional rice pudding, full of fiber, potassium, magnesium, protein, and taste. Citrus is the girding for the spices, and the aggregate is piquant and distinctive.
1 cup Beulah Land Tan, Beulah Land Medley, or Missimati Fragrant Brown Rice
2 3/4 cups sweet milk
1 tbsp butter
2 tbsp vanilla extract
¼ tsp fresh cardamom
½ tsp cinnamon
¼ cup honey
8 Medjool dates, chopped
Zest of 1 medium orange
Juice of 1 medium orange
2 egg yolks, beaten
¼ cup dry roasted pistachios, coarsely chopped or crushed
In medium saucepan, melt butter. Add rice and swish in pot until all kernels coated in butter.
Add 2 cups milk, stir, and bring to boil. Add vanilla, cardamom, and cinnamon, stir and cover with tight fitting lid. Turn heat to simmer.
After 15 minutes, stir and replace lid.
After 15 more minutes (30 minutes after initial boil), stir and replace lid.
After 15 more minutes (45 minutes after initial boil), most liquid should be absorbed and rice beginning to become tender. If so, add dates and blend in well. Then add ¾ cup milk, the honey, and the orange zest. Blend well and leave pan uncovered.
Stir ever 5 minutes 3 times (total time 1 hour from initial boil).
Wisk together egg yolks and orange juice, and quickly blend into rice. Add ½ of pistachios, blending well.
Mixture should be fairly thickened. Set aside for 15 minutes, then can serve warm or refrigerate for chilled pudding.
Garnish with remaining pistachios.