Rice Pudding

Basamati Rice - other rice can be used, even black rice, short grain or sticky rice. (Thai jasmine sticky rice is good with coconut milk)

Milk - coconut or other nut or rice milks can also be added or substituted

Cinnamon Sticks

Cardamom Pods

Star Anise - is optional but adds a delicate aroma to the taste

Raisins - organic brown or golden raisins

Vanilla - beans or extract is optional

Sugar - different sweeteners can be used: honey, jaggery, cane sugar, brown sugar. Unrefined sugars contain more trace minerals.

Pistachio or Slivered Almonds

Basmati Rice (Tilda is a very good brand of fine basamati) is a very fine long grain rice from the regions of Pakistan and India. Rinse you basamati rice well and then lightly toast it with cardamom pods, star anise, and cinnamon sticks.

The proportion is about 1/3 rice to 2 cups of milk. More milk can be added to make a more liquid consistency.

Pour in fresh grass fed organic whole milk.

Bring to an almost boil and them reduce heat to simmer.

Simmer about 15 minutes until the rice is soft.

Add raisins when it is almost cooked so they plump up. Some people soak the raisins in water first to plump them up.

Cool and serve topped with slivered almonds or pistachios.