Almond Rice Pudding

Prep time: 5 minutes
Cooking time: 30 minutes
Makes: 3 cups
Nutrition Facts: View Label(s)
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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.
    Kid friendly

    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

    1. Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
    2. Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
    3. Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
    4. 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.
      Last updated: 02/24/17

      10 Comments for "Almond Rice Pudding"

      This is a very tasty recipe! It’s a bit thick, but could easily be thinned with more milk. We threw in a handful of raisins and ½ teaspoon of cinnamon- YUM.

      A great yummy and healthy dessert with calcium, whole grains, fruit and protein in the nuts.  I grabbed the almond milk on sale at the store and it turns out it was already sweetened (only way you would know was by reading the second ingredient as cane juice and seeing the 15g of sugar per serving on the food label).  This wasn't a problem but we didn't have to add the sugar in the ingredients list.

      Yes, third time's a charm.  Uncooked rice.  Who knew?  Thanks Food Hero Team!
       

      Silly question:  do you use cooked or uncooked rice for this recipe?  We tried it with leftover, cooked, white rice, and it was VERY soupy.  I tried it again, and doubled the cooked rice (2 cups, instead of 1) and it was better.  If it is supposed to be uncooked rice, that would explain my EPIC FAIL with the first recipe attempt!  :-)

       

      This recipe uses uncooked rice.  Third try will work with this small adjustment.  Enjoy!

      The Food Hero Team

      We made this with brown rice and it was excellent! We had to simmer the brown rice longer than white, though. Very sweet treat!

      I tried this yesterday and it was awesome. I also added some dry fruits also.  It taste so good.

      We are glad you enjoyed it! That is a great idea, thank you for sharing!

      - Food Hero Team

      My friend made this last Wednesday. SO GOOD!

      I really liked the version with low-fat milk!

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