I know, I know. That title. I just couldn’t decide. Do I call it like it is? Do I just say Currant Brown Rice Pudding? Or Currant and Cardamom Rice Pudding? Because those all feel like lies.
And I wanted to call it: Hot or Cold Vegan Gluten-Free Currants, Cardamom and Cinnamon Brown Rice Pudding (Heaven in a Bowl)…but that seemed a little wordy. Right? So now you can’t complain about the title. At least you know what’s in the bowl!
I’ve been testing my New Year’s resolutions lately. Yes, I’ve been walking the dogs. It’s the patience and positivity that’s been tested. To the extreme. I keep having to repeat “patience, positivity, presence” as a mantra…and I look like that absolutely crazy person repeating words to herself under her breath in public. Great. I’m crazy. Not that I didn’t already have a hunch that I was, but I really didn’t want other people to see it.
And to keep up my new positivity, I’m not going to drone on and on about what made me so mad this weekend, or mention that slight outburst that leaked onto Twitter about people calling what’s in their bowl “oatmeal” when it happens to not have OATS in it…but I wasn’t going to harp on it so I’ll just tell you about my Rice Pudding!
I happen to LOVE Rice Pudding. Scratch that. I happen to love MY Rice Pudding. Not to be picky, but I make it how I want it. Long-grain brown rice simmers in almond milk until it’s fluffy and soft. As it simmers, the flavors of cinnamon, cardamom and vanilla infuse into the rice and the brown sugar imparts a hint of sweetness. After it’s finished cooking, I love to serve it hot or cold, topped with a splash of almond milk and a drizzle of maple syrup. The maple syrup, please do it.
Cardamom is a must in this one. You may be tempted to skip it because there is such a small amount, but don’t. I once read in a cookbook that cardamom has a “haunting flavor” and I have loved that description ever since. It’s glued in my brain. It’s so true. It has a creepy, sweet yet savory, can’t-put-your-finger-on-it, harmonizing flavor that goes perfectly with cinnamon and currants. Do it, you won’t be sorry. In fact, add a pinch more on top of your bowl when you serve it. I dare ya.
- 1 cup long grain brown rice
- 4 cups unsweetened almond milk
- ¼ cup brown sugar
- ½ tsp. cinnamon
- 1 tsp. vanilla bean paste
- ¼ tsp. ginger
- ¼ tsp. cardamom
- 1/3 cup currants
- almond milk and pure maple syrup for serving
- Combine all of the ingredients, except for the currants in a large, deep heavy-bottom pot.
- Bring the ingredients to a boil and stir them well. Turn the heat down to a simmer and cover. Let the rice simmer for 20 minutes, then stir and let simmer for another 20 minutes, stir and let simmer for 10 minutes. Stir the rice (which should be getting quite thick at this point and be nearly done) and add the currants. With the lid off and the pudding gently simmering, stir occasionally over the next 5-10 minutes until it is finished. It will be very thick and have almost no residual liquid.
- To serve, spoon into bowls and top with a splash more of almond milk and a drizzle of pure maple syrup. Enjoy!
- Keep rice pudding in a tight-lid container in the refrigerator for up to 1 week. Serve the pudding hot or cold. When reheating, add a touch more almond milk and stir together before heating. I also suggest sprinkling more cinnamon and cardamom on top if you like a bit more of the spices (which I do!) and a few more currants.