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Almond Rice Pudding – Easy!

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

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.

Ingredients

  • 4 cups Almond Milk (unsweetened)
  • 1 cup Uncooked Rice
  • ⅓ cups Granulated Sugar
  • ¼ teaspoons Table Salt
  • ½ cups Dried Cranberries Or Raisins
  • 1 teaspoon Pure Vanilla Extract
  • ½ teaspoons Pure Almond Extract
  • ½ teaspoons Ground Cinnamon
  • ¼ cups Sliced Almonds (garnish)
  • Non-dairy Whipped Topping (garnish, Optional)

Preparation

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.

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Profile photo of Wendy

Wendy on 9.11.2011

I had a box of Almond Breeze Vanilla that needed to be used, so I tried this recipe. It was fantastic!! I used a scant 1/3 c. sugar because my Almond milk was sweetened and reduced the vanilla extract to 3/4 tsp. Yummy!!

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