|It’s worth investing in a bottle since, as you can tell from the expiration date on mine, it lasts forever!|
Today’s recipe is an ode to the Muslim celebration called Eid, which commemorates the end of the holiest month of the Islamic calendar, Ramadan, a time of fasting, fellowship and prayer. After so many weeks of daily fasting and prayer (…well, others, not me. I’m not Muslim, and I’ve been doing the opposite of fasting lately), a no-holds-barred gustatory extravaganza is in order. My research (aka Meriem’s expertise) tells me that rice pudding is a common dessert that is included in the Eid meal, alongside other pastries, puddings and sweet bites like almond paste fruits. Given the wide array of dessert possibilities, it’s not surprising that when Meriem invited some of her blogger friends to a virtual Eid party, and we all brought desserts! Scroll down past the recipe to check out the rest of the recipes from the party.
Pistachio Orange Rice Pudding
- 1 cup brown rice, cooked to al dente (soft, but grains not open yet)
- 1 cup sweetened almond milk (or other milk of choice)
- 1 Tablespoon honey
- Heaping 1/4 teaspoon cinnamon, plus more for garnish
- 1/4 teaspoon vanilla
- 1/8 teaspoon orange blossom water
- 1/2 teaspoon tapioca starch (aka tapioca flour)
- 1 1/2 Tablespoon salted pistachios, plus more for garnish
- Combine the rice, milk, honey, cinnamon, vanilla and orange blossom water in a small saucepan. The milk should cover the rice completely. Stir to combine.
- Bring mixture to a boil, then reduce the heat to medium and simmer, stirring constantly, until the liquid has been absorbed enough so that the grains of rice have opened and the liquid is below the level of the rice.
- Turn off the heat, and add tapioca starch. Stir for 60-90 second until the pudding thickens. Then stir in the pistachios.
- Let cool slightly, then garnish with additional cinnamon and pistachios before serving.
- Store leftovers in an airtight container in the fridge for up to a week; reheat before serving.
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