Straight from the Earth

BROWN RICE PUDDING

When I was pregnant with Marea, I craved rice pudding and ate it often, so it feels fitting to include it in our first collaborative cookbook. This version uses brown rice, and it’s spiced with cardamom, the primary flavor in kulfi, an Indian frozen dessert that was my favorite when I lived in India for a semester during college. If you have time to freshly grind the cardamom, the pudding will be extra flavorful and delicious. Kulfi incorporates pistachios, so I’ve included them as a topping, and I think they make a perfect complement. Strawberries add color and a fresh flavor, so definitely try adding them if they are in season. Store any leftover pudding in the refrigerator, and heat it in the microwave until it’s slightly warm before serving. —MYRA

Serves 6

1 cup/200 g short- or long-grain brown rice

¹/₄ tsp salt

3 cups/720 ml plain, unsweetened soymilk

¹/₃ cup/65 g sugar

1 tsp ground cardamom (freshly ground if possible)

1 tsp pure vanilla extract

¹/₂ tsp ground cinnamon

¹/₂ cup/75 g dates, coarsely chopped

¹/₂ cup/55 g pistachio nuts, lightly toasted (see page 117) and coarsely chopped

2 cups/260 g strawberries, sliced into thin strips (optional)

Combine the rice, 2 cups/480 ml water, and the salt in a medium saucepan over high heat. Cover, bring to a boil, and then reduce the heat to low. Simmer, covered, for 30 minutes.

Stir in the soymilk, sugar, cardamom, vanilla, and cinnamon. Return to a gentle simmer and cook, covered, for 10 minutes, stirring occasionally. Add the dates and simmer, covered, for 10 minutes, stirring regularly. If there is still liquid in the pot, continue to simmer uncovered, stirring frequently, until the texture of the pudding is creamy.

Cover and remove from the heat. Allow to sit for 5 to 10 minutes.

Serve warm or at room temperature, topped with the pistachios and strawberries (if using).