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Almond Rice Pudding

NotesMagazine

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.

    Our Milk Magazine features this recipe: 

    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.
      Almond Rice Pudding
      Prep time: 5 minutes
      Cooking time: 30 minutes
      Makes: 3 cups
      Nutrition Facts: View Label
      Last updated: 05/13/19

      12 Comments for "Almond Rice Pudding"

      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 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!