Chocolate Gingerbread Rice Pudding

Ingredients:

• 1/2 cup rice
• 1/2 tbsp ghee
• 2 cups almond milk
• 1.5 cup low fat (2%) milk
• 2oz unsweetened chocolate squares
• 1/4 cup dark brown sugar
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• pinch of salt
• 1 tsp vanilla extract

Garnish: Chopped raw pistachios

Directions:

1. Soak rice with some water for 15 minutes. Rinse and add rice in a heavy-bottomed saucepan with 1 tbsp ghee. Heat saucepan on medium.
2. Lightly toast rice for 2 minutes. Drizzle in almond and low fat milk. Stir to combine, add dark brown sugar and chocolate squares. Cook until rice softens and thickens. Stir every now and then. This should take about 40 minutes on medium-low heat.
3. Once rice pudding thickens, season with ground spices and a pinch of salt.
4. Remove pudding from heat and drizzle in vanilla extract. Stir to combine.
5. Serve at room temperature or cold.