Ingredients

3 C. rice milk
1 C. water
1 tsp. minced ginger
25 cardamom pods
3 4 inch cinnamon sticks
1 C. basmati or jasmine rice
1/4 C. maple syrup
1/3 C. pitted dates, chopped
1 tsp. vanilla
8 sprigs mint (optional)

Cooking Instructions

Combine 1 C. milk, water, ginger, cardamom and cinnamon sticks in a medium saucepan. Bring to a boil, then add rice and honey and stir well. Bring mixture to a boil once more, then reduce heat to low and simmer until rice is tender and liquid has been absorbed (about 20 minutes ). Stir in remaining milk, dates, honey and vanilla. Let cook for 10 minutes, stirring frequently. When pudding has thickened slightly, transfer to serving dishes and chill. To serve, garnish with fresh mint.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: