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Almond Rice Pudding

Kid friendly
Notes

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 uncooked white or brown rice
1⁄4 cup sugar
1 teaspoon vanilla
1⁄4 teaspoon almond extract
cinnamon to taste
1⁄4 cup toasted almonds (optional)

Instructions

1. Combine almond milk and rice in a 2 to 3 quart saucepan, and bring to a boil.

2. Reduce heat and simmer for 30 to 45 minutes with the lid on until 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. 

Photo of almond Rice Pudding
Prep time: 5 minutes
Cook time: 30 to 45 minutes
Makes: 6 cups
Nutrition Facts: View Label

Comment

I really liked the version with low-fat milk!

My friend made this last Wednesday. SO GOOD!

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

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

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

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

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.

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.

I made this recipe on Saturday to sample at my food pantry. Unfortunately, the almond milk I had had "gone off" and was spoiled. Fortunately, I realized it before attempting to complete the recipe. I substituted Rice Milk, and opted to use long grain brown rice. It took nearly two hours for the brown rice to soften before I could add the other ingredients. Was this because I used Rice Milk instead of Almond Milk, or because I used brown rice, or long grain rice, or some combination? I would be grateful for feedback!Once it did thicken up, and the extracts and sugar and cinnamon were added in, it tasted pretty good, and one person who tasted it said that it would be great with cranberries.  Nutmeg -- fresh grated, if possible -- would be a great addition, too!

 

I am a Food Pantry Project Volunteer at The Shepherd's Table at St. John's in Springfield.

Hi Penelope,

You describe an interesting situation with several variations.  The type of milk should not change the texture or cooking time.  The type of rice and the actual amount of heat can change the cooking time.  The proportion of rice to liquid can change the final texture. Brown rice still has the bran layer which slows down moisture reaching the interior of the grain.  This lengthens the cooking time.  But 2 hours seems much longer than usually needed for cooking brown rice on the stovetop.  It is usually tender in 45 to 60 minutes.  If rice pudding was baked in the oven, the 2 hours seems about right.  To cook on the stovetop, the rice and liquid needs to come to a boil then heat is reduced to low and the pan is covered.  Rice is done when the grains are tender and the liquid is absorbed.  When using milk, the lower temperature also helps prevent scorching on the bottom of the pan. 

If you have more details of how you prepared the pudding, let us know.

The Food Hero Team

This is a really tasty, healthy dessert option.
Remember to heat the milk low and slow - mine burned and boiled over the first time!