Healthy Eggnog Rice Pudding #SundaySupper

• Produce

  • 5 Dates, pitted
  • 10 Prunes

• Refrigerated

  • 2 1/4 cups Almond milk
  • 3 Egg yolks

• Pasta & Grains

  • 1 1/2 cups Brown rice, cooked

• Baking & Spices

  • 2 Cinnamon sticks
  • 10 Cloves
  • 1 tbsp Coconut palm sugar
  • 1 tbsp Cornstarch
  • 1 Nutmeg, grated
  • 2 Star anise cloves
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tsp Coconut oil

• Nuts & Seeds

  • 1 Almonds

• Beer, Wine & Liquor

  • 1 tbsp Brandy

Found on cricketsconfections.com

Ingredients

• 2 Cups Almonds Milk
• 2 Cinnamon Sticks
• 2 Star Anise Cloves
• 10 Cloves
• 1 Teaspoon Vanilla Extract
• 5 Pitted Dates
• 2 Teaspoons Coconut Oil
• 10 Prunes
• 1 Tablespoon Coconut Palm Sugar
• 1 Tablespoon Cornstarch
• 3 Egg Yolks
• ¼ Cup Almond Milk
• 1½ Cups Cooked Brown Rice
• 1 Tablespoon Brandy (Optional)
• Sliced Almonds
• Grated Nutmeg

Directions

• Combine 2 cups almond milk, cinnamon sticks, cloves, star anise, vanilla extract, and dates in a small sauce pot
• Simmer for 20 minutes
• Remove spices and puree dates and milk
• Heat coconut oil
• Add prunes and lightly sautee
• Whisk cornstarch, coconut palm sugar, egg yolks, and ¼ cup of almond milk
• Slowly add the hot milk into the egg mixture while whisking
• Add rice and almond milk mixture to sauteed prunes
• Gently bring to a boil while stirring
• Add brandy if using
• Serve warm or cool in fridge for 2 hours
• Top with nutmeg and almonds