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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)