Vegan Brown Rice Pudding With Rose & Almond (Roz Bel Laban)

• BASE
• 1 cup uncooked brown rice
• 2 cups boiling water
• 1 dash salt
• TO MAKE THE PUDDING
• 3 cups plain unsweetened almond milk
• 2 tablespoons ground flax seeds
• 1/4 cup blanched slivered almond
• 1/2 cup sugar (I used 1/4 cup Sun Crystals stevia-sugar blend)
• 1 tablespoon rose water
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 3 dashes cardamom (just a few shakes)
• OPTIONAL
• saffron, powder
• chopped pistachios

1. Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
2. Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
3. Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!

base, brown rice, boiling water, salt, milk, ground flax seeds, blanched slivered almond, sugar, water, vanilla, ground cinnamon, saffron, pistachios

Taken from www.food.com/recipe/vegan-brown-rice-pudding-with-rose-almond-roz-bel-laban-434007 (may not work)