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INGREDIENTS
- 100 g whole grain natural rice, dry weight
- 2 pitted dried Medjool dates
- 30 g raisins
- 250 ml cow's skimmed milk
- 1 teaspoon ground cinnamon
- 20 g walnuts (roughly chopped)
- 700 ml water
METHOD
- 1Pour rice into a small pot, add 400 ml of water and bring to a boil over medium heat.
- 2Meanwhile, blend pitted dates, 20 g of raisins, 100 ml of milk, and 300 ml of water in a blender until smooth. Pour the resulting liquid into the pot with the rice and let it cook over low to medium heat for 20–25 minutes.
- 3Then, blend half of the cooked rice with the remaining 150 ml of milk until smooth. Return the blended rice to the remaining rice in the pot, add ground cinnamon, and cook over low heat, stirring constantly, for 2–3 minutes, until the mixture combines and thickens.
- 4Divide the prepared pudding into 2 bowls and let it chill in the refrigerator for at least 1 hour.
- 5Sprinkle the finished chilled pudding with roughly chopped nuts and the remaining raisins and serve.
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The author of the photograph is Marie Bartošová