Cinnamon-Rose Brown Rice Kugel
So, Rosh Hashanah is coming up, and even though I’m not Jewish, you can bet I’m planning on more than a little of Cinnamon Brown Rice Kugel. Warm and fragrant, this creamy casserole-meets-pudding is comforting and subtly sweet: a sumptuous dessert healthy enough for breakfast.
Organic India Tulsi Cinnamon Rose tea infusion adds delicately spicy notes to this dish. Have I mentioned how much I love creating for this company and it’s amazing products? All companies need profit, but this one truly stands by an ethos of people and planet first. All products are made from quality ingredients are lovingly cultivated by small family farmers throughout India using regenerative agricultural practices – and they are all Certified Organic, Kosher and Non-GMO Project Verified.
I love Organic India’s Cinnamon Rose tea. It’s both soothing and awakening at the same time. While the combination of cinnamon, cardamom, rose petals and peppermint inspire the senses, the powerful, antioxidant-rich Tulsi blend works to reduce stress, aid digestion, balance energy levels and more. Comfort food couldn’t be more guilt-free.
Years ago, I worked in a Jewish school for one year, teaching Pre-Kindergarten. Such a rich experience that was, not least for the food alone! Figs, dates, challah…I could go on and on. While working there, I felt very much embraced by Jewish culture. So much of the philosophy resonated, then and now. I literally sank my teeth into it all. With October just around the corner, I’m looking forward to digging into a bit of nostalgia, and drawing comfort from reminders on how much we all have to share.
Cinnamon Brown Rice Kugel
2 ORGANIC INDIA Cinnamon Rose tea infusion bags
2 ¼ cups water
1 13.5 ounce can (1 ¾ cups) coconut milk
2 cups brown basmati rice
1-2 teaspoons orange zest (plus extra for garnish, if desired)
½ teaspoon ground cardamom
½ teaspoon ground cinnamon [Can eliminate this extra cinnamon if it seems like its inclusion might detract from the flavorful quality of the tea]
½ cup coconut sugar
¼ cup liquid coconut oil
2 tsp. vanilla extract
½ cup golden raisins
1 granny Smith or other cooking apple, peeled and chopped
Chopped almonds, for garnish
Place water, coconut milk, and ORGANIC INDIA Cinnamon rose tea infusions bags in a large saucepan. Bring to a low boil. Reduce heat to summer, allowing tea infusions to steep 10 minutes. Remove tea bags.
Add Basmati rice, and continue simmering over low heat until the rice is cooked and liquid is absorbed, about 45 minutes.
In a large mixing bowl combine the eggs, sugar, oil, vanilla, cardamom and orange zest. When the rice is ready, add in with raisins and apple and mix well.
Pour the rice mixture into a greased 9″ × 13″ baking pan.
Bake at 350° F for approximately one hour, or until firm.
Garnish with chopped almonds. Serve warm.