Almond Rice Pudding
Creamy dairy-free rice pudding simmered in almond milk — about 194 calories a serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Rice simmered slowly in almond milk until it goes thick and creamy, then sweetened with a little sugar, vanilla and almond extract. A half-cup serving is about 194 calories with 3.9 g protein, and there is no dairy and no egg in it.
Low heat and a lid are the whole method. The pan should barely move — a real simmer breaks the starch out of the rice too fast, catches on the bottom and tastes scorched. Give it thirty to forty-five minutes and stir every ten so nothing sticks.
It reheats better than most desserts: make it the day before, keep it covered in the fridge and loosen it with a splash of almond milk over low heat. Top with cranberries or berries for colour when it goes on a holiday table.
Ingredients
- Almond Milk (Unsweetened, Plain)1/2 cup (120 g)
- White Rice (Raw, Unenriched)2 1/2 tablespoons dry, about 1/2 cup cooked (31 g)
- Sugars2 teaspoons (8.5 g)
- Vanilla extract1/4 teaspoon
- Almond extracta few drops
- Ground cinnamonto taste
- Almonds (Dry Roasted, Unsalted)2 teaspoons toasted, chopped (4.5 g)
- Keep the heat genuinely low — a hard simmer scorches the milk sugars before the rice softens.
- Brown rice works but needs 45 to 55 minutes and an extra 1/4 cup of almond milk.
- Cool and refrigerate within 2 hours; reheat gently with a splash of almond milk to bring the texture back.
- Contains: tree nuts (almond milk, toasted almonds).
- Naturally dairy-free and gluten-free. For a nut-free version use low-fat milk, skip the almond extract and leave off the almonds.
Method
- Wash your hands and all surfaces before you start.
- Combine the almond milk and rice in a small saucepan and bring to a boil.
- Reduce the heat to low, cover, and simmer 30 to 45 minutes until the rice is soft.
- Stir every ten minutes so the pudding does not catch on the bottom of the pan.
- Stir in the sugar, vanilla, almond extract and cinnamon.
- Top with the toasted almonds and serve warm.
- Refrigerate leftovers within 2 hours and eat within three days.
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