A twist on the traditional from Vegetarian Times Magazine.
- 1/3 cup golden raisins
- 3/4 cup spring or filtered water
- 1 cup uncooked Arborio rice
- 3 cups almond milk (Pacific Foods has a soy free variety)
- 3-inch piece cinnamon stick
- 6-inch strip orange rind
- 1/2 tsp. sea salt
- Bouquet garni: 3 cardamom pods, 3 whole cloves and 1 sprig fresh mint tied in cheesecloth
- 1/4 cup maple syrup
- 1 Tbs. vanilla extract
- 1 tsp. ground cinnamon
- 1/8 tsp. ground cloves
- 1/8 tsp. grated nutmeg
- 1/2 cup unsweetened, toasted coconut, reserve 2 tsp. for garnish
Soak raisins in 3/4 cup water until plump, about 20 minutes; drain and set aside.
In medium saucepan, combine rice with 1 1/2 cups almond milk, cinnamon stick, orange rind, salt and bouquet garni. Cover and bring to a gentle boil. Reduce heat and simmer, stirring occasionally, until most of the almond milk is absorbed, about 15 minutes. Add remaining almond milk and return to a simmer. Cover and cook, stirring occasionally, 15 minutes. (At this point the rice should be creamy and most of the liquid absorbed.) Remove from heat, discard orange rind, cinnamon stick and bouquet garni. Stir in plumped raisins, maple syrup, vanilla extract, cinnamon, nutmeg and coconut. Spoon into serving cups and garnish with a sprinkle of coconut.