Eight Treasure Rice Pudding with Oat Milk

Ingredients

• 1/2 cup short-grain rice
• 2 cups oat milk
• 1/2 cup water
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons dried apricots, chopped
• 2 tablespoons golden raisins
• 2 tablespoons candied lotus seeds
• 1 tablespoon roasted pumpkin seeds
• 1 tablespoon chopped toasted almonds
• a pinch ground white pepper(optional)

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear, then drain.

2. 2

   In a medium saucepan combine rice, oat milk, water, sugar, and salt; stir to dissolve the sugar.

3. 3

   Bring the mixture to a gentle boil over medium heat, then reduce to a low simmer, stirring occasionally to prevent sticking.

4. 4

   Simmer for 35‑40 minutes, or until the rice is tender and the pudding has thickened to a creamy consistency.

5. 5

   Remove the pot from heat and stir in the dried apricots, raisins, candied lotus seeds, pumpkin seeds, and toasted almonds; let the residual heat soften the dried fruit for 2‑3 minutes.

6. 6

   Taste and add a pinch of ground white pepper if desired for subtle warmth.

7. 7

   Serve the pudding warm in two bowls, optionally garnished with an extra sprinkle of toasted almonds.