Tuesday, November 2, 2010

Sweet Brown Rice Pudding


1 c. organic sweet brown rice, soaked for 24 hours, then sprouted about 3 days, rinsing and draining at least twice daily

1/2 c. soaked and peeled raw almonds

1 - 1 1/2 c. filtered water

4 pitted dates

3 T. raw agave or raw honey

1 t. vanilla extract or to taste

pinch of sea salt - optional

2 rounded teaspoons psyllium powder

raisins - optional

cinnamon - optional

raw almond milk to pour over pudding - optional

In the food processor, place the sprouted rice and almonds and process until mixture is finely ground. You might want to add some of the water to help with this process. It will still have a slight bit of texture/crunch. Add the dates, sweetener, and pinch of sea salt and some of the water....adding more as needed to achieve a soupy consistency. Keep blending until the dates are finely chopped. Add the psyllium powder and blend in well. At this point, I like to let the mixture sit for about 15 minutes for the psyllium powder to thicken the mixture. Add more water if needed to reach the desired consistency.
Place pudding into a bowl and stir in raisins if using. (I think this would be great with chopped dried apricots as well).
Refrigerate until serving time. Leftover pudding keeps several days.
Note: I like to cut up the dates and soak them for 1/2 hour in some of the water specified in the recipe.
Also, to peel the soaked almonds easily, pour water that has come just to the boil over the nuts, let sit 30 sec. or so, then drain off the water and the skins should pinch off fairly easily. This should not affect the "rawness" of the almond.

Recipe makes about 6 - 8 servings.

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