Rice pudding (sweet & spicy low fat & oh so delicious!)

.25 cup of aborio rice
4 cups non fat milk
Cardomon pods (about 8) and some ground cardomon for extra measure!
Dates (reasonably finely chopped)
Ground cinnamon (or a cinnamon stick - my preference)
Ground nutmeg (freshly ground tastes AMAZING)
Coconut sugar (although brown sugar will tastes good too)

Sometimes I throw in Star anise too.
For extra richness and not so goodness add either an egg yolk or some cream.
I do taste test this during cooking to make sure I don't need any additional spice etc.

On the stovetop, gently warm your milk and add the rice. You don't need a lot of rice as it will swell, thicken and become molten yumminess (so don't be tempted to add more). Add your cardomon pods at the same time. They will infuse the milk beautifully. Heat, stirring almost constantly to stop rice sticking to the bottom of the pan and the milk from burning. Don't let the milk boil - keep it just at simmering point. While this is all heating add the cinnamon and continue stirring. Add the dates. Gradually the whole thing will thicken and get really creamy. When your arm is totally over stirring - stir some more (the more your gently stir the creamier this will get. Once the rice is fully cooked through and the milk has become thick and creamy, add your sugar to taste along with the nutmeg (Make sure you taste test before adding the sugar, as the dates do sweeten this.

Right, I've talked myself into making some - its cold outside.....

Serving Size: Makes enough for a few return trips!