Get the latest content and program updates via The Insider from Life Time.
Brown Rice Pudding With Nuts and Cardamom
This vegan rice pudding, from Dan Buettner’s new cookbook, The Blue Zones American Kitchen: 100 Recipes to Live to 100, uses plant-based milk in in place of dairy.

Ingredients
- 3 cups unsweetened, unflavored, plant-based milk, such as almond, soy, cashew, or rice
- 1 cup uncooked brown rice
- 1/4 cup chopped dates
- 1/4 cup pure cane sugar or pure maple syrup
- 1 ½ cups room-temperature water plus 1/4 cup hot water
- 2 pinches of saffron, plus additional for garnish
- 1 tbs. raisins
- 1 tbs. toasted slivered or sliced almonds, plus additional for garnish
- 1 tbs. chopped roasted pistachios, plus additional for garnish
- 1 tsp. ground cardamom
Directions
STEP 1
In a large saucepan, combine the milk, rice, dates, sugar, and 1 cup of the room-temperature water over medium-high heat. Bring to a boil and then reduce the heat to low. Simmer uncovered, stirring frequently, for about 45 minutes, or until the rice is completely cooked; there should still be plenty of liquid in the pot.
STEP 2
Meanwhile, in a small bowl, combine the saffron and the ¼ cup of hot water. Let stand for 10 to 15 minutes.
STEP 3
Add the saffron with its soaking liquid, the raisins, almonds, pistachios, cardamom, and the remaining ½ cup of room-temperature water to the pot with the cooked rice. Cook for 10 to 20 minutes more, stirring occasionally, until the rice is creamy.
STEP 4
Serve hot, garnished with a few threads of saffron, sliced almonds, and chopped pistachios.
This recipe was included in The Blue Zones American Kitchen: 100 Recipes to Live to 100, the new cookbook from #1 New York Times bestselling author, National Geographic fellow, and founder of Blue Zones, Dan Buettner.
ADVERTISEMENT
More Like This

Triple Coconut Rice Pudding
This dairy-free treat is full of healthy fats, and the mango-lime topping gives it a zesty flair.

Vegan Chocolate Cheesecake
This vegan cheesecake has a walnut and coconut-oil crust and a tofu and coconut-cream filling.

Coconut-Cherry Almond Cookies
These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.