When you’re looking for an easy and indulgent dessert, this almond milk rice pudding really hits the spot! I love that it’s gluten-free and vegan too. It’s the perfect dessert to serve to guests! You really have to try this, it’s a real treat for your taste buds!
Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 3 cups
- Rice – Store Well
- 30 Minutes or Less
- Kid Approved
- Good Calcium
- Grains without eggs (bread, breakfast, snacks, desserts)
- Low Fat
- Low Sodium
- Dairy Free
- Vegetarian
- Whole Grains
- Breakfast
- One Pot Meal
- Desserts
- Grains
- Rice (uncooked)
- Ground Cinnamon
- Dairy
- Milk Alternative
- Nuts and Seeds
Recipe Notes
- Add your favorite berries to the top for some color and a yummy taste!
- Add an extra cup of almond milk for a creamier texture.
- No almond milk? Use non-fat or 1% milk and 1½ teaspoons almond extract.
Ingredients
3 cups almond milk
1 cup white or brown rice, uncooked
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extract cinnamon to taste
1⁄4 cup toasted almonds (optional)
Directions
- Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
- Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
- Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Add your favorite berries to the top for some color and a yummy taste!
- Add an extra cup of almond milk for a creamier texture.
- No almond milk? Use non-fat or 1% milk and 1½ teaspoons almond extract.