Lychee Rice Pudding

Name: Lychee Rice Pudding
Ingredients: 1/4 cup medium grain rice; 1/2 cup lychess, fresh or canned; 3 cups almond milk ( or regular 2% ); 4 tablespoons honey; 1 vanilla bean, seeds scraped; 1 teaspoon rose water; 1 tablespoon crushed alomnds for garnish; 1 tablespoon rose petals ( optional ) for garnish

8 ingredients

6 steps

Ingredients

1/4 cup medium grain rice
1/2 cup lychess, fresh or canned
3 cups almond milk ( or regular 2% )
4 tablespoons honey
1 vanilla bean, seeds scraped
1 teaspoon rose water
1 tablespoon crushed alomnds for garnish
1 tablespoon rose petals ( optional ) for garnish

Directions

1

Pre heat to 300F Rinse the rice under cool, clear water 3 times. Soak the rice in 1/2 cup water for 15 mts. Grind the rice along with it's soaking liquid into a coarse paste and set aside.
2

Pulse the lychees 3 times in a blender or processor until little chunks can still be seen. Put the fruit with it's juices in a bowl, cover and let sit in the fridge until ready to use.
3

Put the ground rice, milk, honey, vanilla seeds and milk in an 8' x8' ovenproof dish. Stir until the ingredients are well combined. Place in the oven.
4

Let cook for 1.5 hrs stirring the mixture every 30 mts.
5

Remove and let cool on a rack. Alternatively, if you like your pudding thicker, let cook for an additional 15 mts before removing it from the oven.
6

Once completely cooled, fold in the lychees with their juices and the rose water.. Serve garnished with crushed almonds and rose petals