Doodh Pak is Indian rice pudding. This version is made with a mix of wholegrain rice, spelt, pearl barley and oats. Although it is sugar free, the combination of the sweet spices, rose water and vanilla bean elevates the flavours.
Recipe (sugar free):
Wholegrain rice, spelt and pearl barley mix – 1tbsp and 1/2tbsp
Almond milk (or almond and coconut milk) – 500ml
Raisins – 5
Oats – 2tbsp
Vanilla bean paste – 1tsp
Ground cardamom – 1/2tsp
Rose water – 1/4tsp
Pumpkin spice – 1/2tsp (mix of 1/4cup ground cinnamon, 2tsp ground ginger, 2tsp ground nutmeg, 2 tsp allspice, 1tsp ground cloves, 1tsp ground cardamom)
Toppings: pomegranate seeds, toasted coconut flakes
Wash and soak the rice mix for 1 hour. Bring the milk to a boil and then add the soaked rice and raisins. Simmer, stirring occasionally for 30 to 40 minutes. Stir in all the spices, vanilla bean paste, rose water and oats. Simmer for 5 minutes. Spoon into small glasses or bowls. Chill for an hour, then top with pomegranate seeds and toasted coconut flakes.
The Doodh Pak can also be layered between cake chunks, fruit and nuts to make it into a rice pudding trifle.