Clove Rice Pudding
Everybody knows the spicy flavor of clove, probably from sipping warm apple cider in the dead of winter. But did you know that cloves are a centuries old pain relief remedy? Forget Novocain; ancient dentists used cloves to numb the pain of a toothache (try it yourself: chew a clove & you’ll experience de a slight numbing sensation.) the clove is also a rich source of antioxidants, as well as a powerful digestive aid, and one of my favorite ways to use it is in this creamy, comforting, clove rice pudding.
1 cup long-grain brown rice (preferably sprouted)
2 cups filtered water
2 cinnamon sticks.
1 tsp whole cloves
1/4 cup raisins (optional)
2 tbls maple syrup
1 cup whole coconut milk
a dash of ground cinnamon, nutmeg and sea salt
2 eggs (optional).
HOWTO: Into a saucepan, add rice, water, cinnamon sticks, and cloves. Let soak at room temp overnight. In the morning, bring to a boil, then reduce heat to low. Carefully remove cinnamon sticks and cloves w/ a slotted spoon. Cover and let simmer for 30 min, or until the rice is fully cooked and the water has evaporated. Add raisins, maple syrup and coconut milk and simmer uncovered for an additional 15-20 min. If you like, you can stir in the eggs in the last 5 min for extra protein. Serve warm, with a dash of cinnamon, nutmeg, and sea salt and a dollop of butter.