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) 1 Tbsp vegan butter ( Smart Balance or 3 tbsp apple juice )
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 vegan butter and remove from heat. Serve with a sprinkling of cinnamon sugar.
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