If you happen to go to the grocery store and encounter rows of empty shelves, it could mean one of two things. A) The apocalypse is at hand or B) there’s snow on the way. Last night exhibited all the tell-tale signs of the oncoming snowstorm. The grocery stores, gas-stations and liquor stores all had to accommodate about five times the amount of customers they would regularly receive on a quiet Thursday night. Hurricane Sandy is still fresh in people’s minds as well, so all the more reason to stock up on the necessities.
The snow is coming down and the roads are slowly receiving their first blanketing layer. When you get home, there’s no better way to enjoy it than to fill the house with the warm rice pudding aromas of vanilla, cinnamon, nutmeg and clove spices. This rice pudding was made with the last of a bag of brown jasmine rice. It is filling and mildly sweet with a wonderful cloying texture and slightly nutty flavor from the almond milk. If you prefer a more traditional rice pudding, simply use milk and arborio rice.
Brown Rice Puddin’
1 cup brown rice
5 1/2 cups almond milk
1/4 agave nectar
2 tsp vanilla extract or 1 vanilla bean
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger spice
In a medium size pot, stir the rice into 4 cups of almond milk. Bring to a low boil. Add the spices, agave nectar, and the rest of the almond milk. Let it simmer on low heat, stirring occasionally for about an hour and a half, or until the moisture has absorbed. Serve warm or chilled. Enjoy!