You are here: Home » Recipes » Nomad’s Rice Pudding Nomad’s Rice Pudding Recipe by Relish ContributorKitchen Tested Yield 8 to 10 servings This rice pudding is studded with dried fruits, nuts and dates. PrintEmail Ingredients Rice Pudding:2 cups short-grain brown rice8 cups water1 pinch salt3 cups 2 percent milk, half-and-half, cream or soy milk, plus more as needed1 cup light brown sugar2 cinnamon sticks1 teaspoon nutmeg1/2 cup chopped dates1/2 cup chopped dired apricots1/2 cup raisins or currants1/4 cup plus 2 tablespoons shelled pistachios, chopped1/4 cup pine nutsSaffron Sugar Syrup:1/2 cup saffron sugar cubes*1/2 cup waterTo Serve:1/4 cup pluse 2 tablespoons shelled pistachios, chopped1/4 cup pine nuts Instructions To make pudding: Combine rice, water and salt in a saucepan. Bring to a simmer and cook, uncovered, 45 minutes until tender. Water will be totally absorbed. (You can cook rice up to 2 days before making pudding.) Add 3 cups milk, sugar, cinnamon sticks, nutmeg and dried fruits to rice and continue to simmer 30 minutes, stirring often, until creamy and thick. Add more milk if it appears too dry. Fold in pistachios and pine nuts. To make syrup: Combine sugar cubes and water in a saucepan over medium heat and cook 5 minutes until sugar dissolves to form a syrup. Remove from heat. To serve: Place pudding in a casserole dish or individual glasses. Sprinkle nuts over pudding and drizzle syrup over all. *NAFEES saffron sugar cubes are available at Nu Taste Market, 7817 W. Sunrise Blvd., Plantation, Fla., (954) 382-4026.