The same rich and creamy tasting rice pudding you're familiar with, but with a much lighter, healthier twist!
This recipe originally appeared on www.acleanbake.com
Combine the rice, milk, honey, cinnamon, vanilla and orange blossom water in a small saucepan. The milk should cover the rice completely. Stir to combine.
Bring mixture to a boil, then reduce the heat to medium and simmer, stirring constantly, until the liquid has been absorbed enough so that the grains of rice have opened and the liquid is below the level of the rice.
Turn off the heat, and add tapioca starch. Stir for 60-90 second until the pudding thickens. Then stir in the pistachios.
Let cool slightly, then garnish with additional cinnamon and pistachios before serving.
Store leftovers in an airtight container in the fridge for up to a week; reheat before serving.
(1) If using unsweetened almond milk, add an additional 1/2 Tablespoon honey, or to taste
(2) If using unsalted pistachios, add a pinch of salt
(3) Most people are used to raisins in rice pudding. I did not add them because the brown rice is much chewier than white would be. If you want them though, add about 2 Tablespoons golden or brown raisins.