Almond Milk Rice Pudding

---

Description

A Quick French Riz au lait rice pudding made with organic almond milk for a healthy vegan breakfast or dessert and an easy recipe to prepare using long-life cupboard ingredients.

Ingredients

• 1 litre organic almond milk (6%) (unsugared)*
• 1 vanilla pod/bean (or 1/2 tsp vanilla powder/extract)
• 140 g (5oz) short grain pudding rice (arborio/risotto rice)
• 30 g (1oz) golden sultanas (raisins or other dried fruits)
• 50 g (1.75oz) sugar (I use raw cane sugar)
• 1 tsp rose water or lemon 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, rose water and dried fruits. Using a wooden spoon, stir every 3-4 minutes so that the rice doesn't stick together.
• The rice pudding will start to thicken after 25 minutes. Continue to stir gently for another 5 minutes and transfer to individual pots or dishes. Leave to cool and either serve or chill and serve next morning.

Notes

Note: If you discover your almond milk contains sugar, reduce the sugar by at least a half.

Serve chilled or at slightly warm with toasted almonds (toasted for a few minutes under a grill or dry-fried in a frying pan) and any topping of your choice: e.g. chopped dried apricots, dates, chopped banana, walnuts.

Don't have almond milk? Rice or Soya Milk also works just as well.

See my other recipe here for a more classic (non vegan) French custardy rice pudding, using egg yolks.