Basmati Almond Rice Pudding
1 1/2 cups water
3/4 cup basmati rice
1 tsp. kosher salt
4 1/2 cups vanilla flavored almond milk, divided
1/4 tsp. ground cardamom
1/2 cup chopped dried mango, apricot, craisins, or a combination
4 tsp. cornstarch
In medium saucepan bring water, rice, and salt to a boil. Cover and simmer over very low heat, stirring occasionally, till most of the water is absorbed, 15-20 minutes. Stir in 3 1/2 cups almond milk, cardamom, and dried fruit. Bring to a simmer and cook uncovered, stiffing occasionally, until rice is very soft and most of the milk is absorbed, 25-30 minutes. In a bowl, whisk together remaining cup almond milk and cornstarch. Whisk into pudding. Simmer, stirring for another 5 minutes, till thickened. Serve warm or at room temperature, sprinkled with cinnamon.
