1 cup basmati rice

5-6 cups vanilla almond milk

1/2 cup sugar

1/2 tsp cinnamon

1/2 tsp cardamom powder

1/2 cup almonds and pistachios chopped


Heat the almond milk over medium heat until it boils, being careful not to scorch it. Once the almond milk boils, add the rice and sugar, return to a boil, then reduce heat and simmer for approximately 30 minutes. You want the rice to be completely soft and the almond milk to have thickened some- though not too much because it will thicken as it stands. Stir in cinnamon and cardamom while still hot.

Let sit at room temperature until it cools some, then refrigerate until chilled. Top with chopped nuts and enjoy!