Plant-Based Rice Pudding

Ingredients

• 2 cups rice
• 9 cups water
• 1 cup blanched almonds
• 1 1/2 cups almond milk
• 1 cup sugar
• ground mastic
• orange blossom water
• 1 tablespoon cornstarch
• Recipe and method for plant-based rice pudding, free of any animal derivatives, from the creations of a friend and cook on the Sho Tabkhin Today website:
• Nicole Maawad
• Click Nicole's name to visit her page on our site and follow all her delicious and distinctive plant-based recipes.

Method

1. \r\n
2. Take 1 cup of the rice and boil it with peeled almonds and 7 cups of water. Boil for about an hour on low heat.
3. When it boils, remove from heat and set aside for about 15 minutes. Then blend the mixture with 2 cups of water.
   Timers: 15 min
4. You’ll obtain a mixture with small grains like bulgur; strain it through a fine cloth as for labneh to obtain almond milk and rice. By this time you should have soaked 1 cup of rice in water for about half an hour.
5. Return the rice to the pot and dry it. Add 1 1/2 cups of almond milk and the rice (or the blended mixture) and also add sugar to taste.
6. Add mastic and orange blossom water and stir until the mixture thickens and sets. About 5 minutes before turning off the heat, dissolve the cornstarch in a little water and add it in.
   Timers: 5 min