This dessert also falls in the Snack category as it is made with wholesome brown rice and very little sweetener. Fall comfort food at its finest. Adapted from Faith Durand's cookbook Bakeless Sweets.
I made do with long-grain brown rice for this recipe, but short-grain would make it a little stickier. Pre-ground cardamom and cloves (1/2 teaspoon of each) may be used instead of the whole spices.