Almond milk is not very high in fat and the flavor is surprisingly mild. Cooked down, it gives the pudding a very creamy taste and yummy mouth-feel. Your hips and your cholesterol count won’t miss the dairy at all.
1. Pour almond milk into a 2-quart saucepan. Stir in rice, sugar and salt.
2. Heat until the mixture begins to boil, then reduce heat to medium-low and simmer, uncovered for 25-30 minutes, stirring occasionally, until thickened to your liking.
3. Remove from heat. Stir in dried cranberries, vanilla and almond extracts and cinnamon.
4. Spoon into individual serving cups. Sprinkle with almonds. Spritz with non-dairy topping, if desired. Serve warm.
by Hungry Girl In Queens in
Desserts
Prep: Cook:
Serves: 2 Level: Easy
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 2 Level: Intermediate
by Tamar | Candidly Delicious in
Desserts
Prep: Cook:
Serves: 12 Level: Hard
Prep: Cook:
Serves: 2 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.