OLD FASHIONED RICE PUDDING

Tell me, have you ever had rice pudding? I swear, I grew up on this stuff. We have a family friend who always made rice pudding for get-togethers, and I was always a fan. Throughout the years, whenever our family friend knew I would be attending the get-together, she would always make sure to have a batch of rice pudding waiting for me. I am not sure what it is exactly about it that I love, but one thing for sure is that the cinnamon is a factor in me loving it. I will always add more cinnamon whenever I have because cinnamon is my jam, always.

I thought rice pudding was a Mediterranean/ middle eastern dish until I did a bit more research into it and found out nearly every region of the world has its variety. Some parts add cherries, others add lemon zest, and some use rosewater. Researching into this dish was pretty interesting to see all the different types.

It has been on my to-do list for months to create a dairy-free version of this favorite of mine, and I finally took the time to experiment. It turned out to be a success! Using Almond Breeze Original Almondmilk, I made this dish dairy-free, and with the use of brown rice, you really can’t feel guilty about eating a serving (or two). Of this one!

Growing up, I always ate this dish cold for dessert, but apparently, many eat it warm and even eat it for breakfast! I took one for the team and have tried this specific recipe, both warm and cold, and although I can’t choose a favorite, I can say both ways taste great. So whichever way you are used to eating it, go for it, or try something new. It can never hurt.chilled or at room temperature.

OLD FASHIONED RICE PUDDING

Course Dessert
Cuisine American
Servings 4

Ingredients
 

  • 1 cup Short Grain Brown Rice
  • 3 cups Almond Breeze Original Almondmilk
  • 2 tbsp. Stevia
  • 1 tsp. Vanilla Extract
  • 1 tsp. Ground Cinnamon
  • 1/8 tsp. Sea Salt

Instructions
 

  • Combine brown rice, almond milk, sea salt, cinnamon, and stevia into a medium-size pot and place on the stove, and bring to a boil over medium-high heat
  • Once brought to a boil, simmer until rice is cooked and milk is absorbed (it took mine 70 minutes), stirring occasionally
  • Take off the stove and serve hot, or refrigerate to serve cold. Add more almond milk if needed.
Tried this recipe?Let us know how it was!

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