Almond Milk Rice Pudding
Easy recipe for almond milk rice pudding. A deliciously healthy vegan, gluten-free and dairy free breakfast or dessert alternative to classic French riz au lait and just as thick and creamy.
Ingredients
- 1 litre (4 cups) organic almond milk (6%) unsweetened (see NOTES)
- 1 vanilla pod/bean (or ½ teaspoon vanilla powder/extract)
- 140 g (5oz/¾ cup) short grain pudding rice (arborio/risotto rice)
- 50 g (1.75oz/¼ cup) sugar (raw cane sugar or coconut flower sugar)
- 2 g (½ tsp) salt fleur de sel, Maldon flakes or Celtic sea salt
- 30 g (1oz/2 tbsp) golden raisins (cranberries or other dried fruits)
- 1 teaspoon rose water or lemon/orange zest
- slivered almonds (optional, for decor)
Instructions
- In a large saucepan, bring the almond milk to the boil with the vanilla pod, if using (or vanilla powder/extract). Remove the vanilla pod, scraping out the seeds with a sharp knife and return the seeds to the pan.
- Rain in the rice, sugar, salt, rose water (or lemon/orange zest) and dried fruits. Using a wooden spoon, initially stir every 3-4 minutes so that the rice doesn't stick together. Turn down the heat to medium-low and simmer gently, stirring every 5 minutes.
- The rice pudding will start to thicken naturally after 25 minutes. Continue to simmer and stir gently for another 5 minutes. Adjust with a little more sugar or salt to your taste if necessary. Transfer to individual pots or dishes. Either serve warm or cool and chill and serve next morning.
Notes
How to serve: Serve chilled or slightly warmed with toasted almonds (toasted for a few minutes under a broiler/grill or dry-fried in a frying pan for 2-3 minutes). Add chopped dried apricots, dates, figs, banana, pomegranate arils, walnuts or fresh berries.
Storage: Leftover almond milk rice pudding can keep covered in the fridge for up to 4 days. Although it can freeze, I recommend it's best served freshly made to conserve their flavour.
Almond Milk Sugar Content:
- If your almond milk contains sugar, reduce the sugar by at least a half.
- For an instant caramelised flavour, use coconut flower sugar - it's so intense in flavour, you can also reduce the amount to 2 tbsps of sugar. Adjust to your own taste.