This is a Special Christmas Eve Pudding, celebrating the birth of Jesus Christ, then the tradition continued to include every house celebrating a new born baby, the pudding will be served to family and friends
Ingredients:
1 cup of pounded rice (Rice Powder)
8-9 cups of water (some rice requires 9 cups)
1 ¼ cups of sugar (depends on your taste) or 1 cup of healthy sweetener(swerve,stevia or your choice)
1 tbsp of Caraway seeds
1 tbsp of anise seeds
1 tbsp of Cinnamon
preparation
Rinse the spices specially the anise seeds, which grew in earth and contains sand, let them dry on a paper towel, then ground them in an electric spice machine.
In a thick bottom pot add 4 cups of water and the rice, if you are using store bought ground spices, add the spices to the other half of the water, in a bowl, and stir by hand, then wait around five minutes you will notice that the spices will float to the surface. Carefully and making sure not to stir the bottom drain the water and the spices, over the pot with the rest of the water. You will notice that there is sand resting in the bottom of the bowl.
Stir the mixture in the pot and cook on a medium high heat until it boils, lower the heat, and keep stirring as it stick to the bottom of the pot, add the sugar and keep stirring, if the rice thickened before it cooked completely add ½ cup of water, and stir the rice when it cooks completely will thickens and the seeds will double it will take around 30 minutes or so depends on the rice , you can taste to check for doneness turn your wooden spoons and run your finger through the middle of the pudding or "custard " if a clear path is left and an even run less film is left on the spoon the pudding is ready. Serve in bowls or in a big platter. Leave till cool completely before you decorate the top with unsweetened coconuts, silvered almond, walnuts, and pine nuts or any toasted unsalted nuts.
I hope you will give this dessert a try, its very tasty, economic depends on your topping, and above all its vegan, and gluten free, and healthy.
