This is a lovely healthy rice pudding. I think the amaranth is a really nice touch- it looks almost like tapioca pearls and gives this a more gooey puddingy texture. I used half maple syrup and half honey and unsweetened soymilk. I opted for the cardamom because we don't care for nutmeg. I don't know if basmati is really the best rice for this- it holds its shape a bit too much for my taste. I think that a short grain more glutenous rice would be better for this as it would break down more. (Just to note, I used brown basmati.) I simmered mine for a little longer than called for because I wanted the rice to be softer, and I added a bit of water to further that effort. I didn't really need the extra soymilk/thickener (I used kuzu) in the end, but I added it anyway and I think it gave it even more of a nice thick viscosity. I didn't use the oranges, but I thought this was really lovely with the raspberries and blueberries. I don't know if it is because mine was with unsweetened soymilk or it is just the nature of the recipe, but mine wasn't very sweet. While I enjoyed it warm, I think I liked it better chilled as a great healthful snack. I think the only change I would make is to use a shorter-grain more glutenous rice and perhaps increase the honey or maple syrup especially if you are serving this as a dessert. Thanks, Barb.