1/2 cup short grain brown rice 1 1/2 cups water 4 cups unsweetened almond milk 1 cinnamon stick 5 green cardamom pods 2 Tbsp raisins 1/2 tsp ground cardamom 2 Tbsp or more to taste of brown rice syrup or other sweetener (sucanat, agave nectar, etc)
Cook the rice in the water for 20 minutes or until the rice has begun to soften. Strain. In a large pot, bring to a boil the almond milk with the cardamom pods and cinnamon, over medium heat. Add the parboiled brown rice and the raisins and boil for 30-40 minutes until thick and soft. Remove cardamom pods and add powdered cardamom and syrup, and continue cooking 5-10 minutes longer. If it's too thick, add more milk; the consistency should be creamy but not gloopy (will thicken a bit more as it cools, as well). Stir in ghee and remove from heat. Serve with a sprinkling of cinnamon sugar.
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