ALMOND MILK RICE PUDDING
This Almond Milk Rice Pudding is an easy and delicious Middle Eastern dessert recipe that's dairy-free, egg-free & gluten-free - healthy take on a classic
Provided by Yumna Jawad
Categories Dessert
Time 32m
Number Of Ingredients 9
Steps:
- Rinse the rice under running water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- Let cool for 5 minutes, then stir in the rose water.
- Serve with pistachios, pomegranate, coconut and cinnamon, if desired.
Nutrition Facts : Calories 178 kcal, Carbohydrate 33 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 325 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
ALMOND MILK RICE PUDDING RECIPE - (4/5)
Provided by Jackie618
Number Of Ingredients 8
Steps:
- In a medium saucepan, bring Pure Almond, rice and salt to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 25 to 30 minutes. In a small bowl beat egg until well combined. Whisk a ladle of hot rice mixture into beaten egg. Add egg mixture back into saucepan and stir over low heat until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, cinnamon, sweetener (if using) and raisins. Serve warm or cold.
NUT MILK RICE PUDDING
Since I have gone low carb I don't eat a lot of rice. But, like everyone else, now and again I crave things I shouldn't eat. This recipe makes just enough for two servings, one for me and one for my DH, which was perfect. I garnished my pudding with fresh organic strawberries, roasted nuts and fresh mint from my garden.
Provided by Chef Joey Z.
Categories Dessert
Time 45m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
- In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
- Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
- If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
- Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
- Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
- You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
- Bon Appetit!
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