Ingredients

The following ingredients have 4 Servings
  • 1 cup short-grain rice
  • 3 tablespoons cane sugar
  • Pinch of salt
  • 6 cups unsweetened almond milk
  • 1 teaspoon rose water
  • pomegranate arils (for serving)
  • Pistachios (for serving)
  • Coconut (for serving)
  • cinnamon (for serving)

Instruction

  • Rinse the rice under running water until the water runs clear.
  • In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
  • Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
  • Let cool for 5 minutes, then stir in the rose water.
  • Serve with pistachios, pomegranate, coconut and cinnamon, if desired.