Ingredients
- 1 cup rice, preferably brown
- 1½ cup of pumpkin puree
- (roast pumpkin pieces first)
- 5 cups almond milk
- 1 tsp cinnamon, ground
- ¾ cup sugar
- 1 tsp vanilla essence
- 1 tbsp jaggery
- ¼ cup cashew pieces soaked in
- ¼ cup almond milk for 30 minutes, then blended into a smooth cream
- Few toasted almonds
Preparation
- Wash and cook the rice in a microwave for 10 minutes after covering it with water.
- Let it stand in the hot water for at least 2 hours.
- Remove the excess water and place rice in a large pot with the almond milk.
- Heat the pot on medium flame until the almond milk starts to boil. Lower the heat and let the mixture cook, stir in-between for 15 minutes.
- Mix together the pumpkin puree, vanilla essence, jaggery and a little almond milk if needed.
- Add to rice along with half sugar and mix well.
- Continue to cook the pudding for 30-45 minutes, stirring frequently, until most of the almond milk has evaporated. Adjust the sweetness by adding more sugar if needed. Remove the pudding to a bowl, cover and chill.
- Garnish with toasted almonds.