For baking, I try to avoid refined sugar these days. I already have a tendency to bounce off the walls if my energy is not directed, irritating everyone around me and annoying myself as well. Honey does not have the same vibratory effect on me as white sugar, for whatever reason, no matter the arguments given that honey and sugar are the same thing. I don’t really care. The fact is, that honey and I are better behaved together than sugar and me. The biggest thing is that recipes called “honey this” and “honey that” often have a ton of sugar as well. I’ve even seen recipes labelled “honey blah” with a tablespoon of honey and a half cup of sugar. In this age of massive lies, what else is new? So, I created this recipe for those of you who like rice pudding and want real honey-sweetened somethings.
Honey-Sweetened Rice Pudding
2/3 c. honey
4 c. unsweetened almond milk, or milk of your choice
3/4 c. short grain rice
1/4 c. cream
2 tsp. vanilla
1/4 – 1/2 c. raisins or other dried fruit
1/2 c. toasted almonds
Method
Mix honey, milk, and rice together in 2 qt. sauce pan. Watching carefully and stirring as needed, over medium-high heat, bring mixture to boil. Once boiling, drop to a simmer, and stir periodically. Note: Almond milk does not tend to boil over but regular milk does. Simmer for 15-20 minutes, or longer. Rice will cook and pudding will begin to thicken. When pudding is thickened, stir in cream and raisins. Continue to cook a bit longer, maybe 5 minutes. Take off heat. Add vanilla and almonds. Good warm, and cold; will be thicker if refrigerated.
Ink, Yarn & Beer 