Almond Milk Rice Pudding
User Reviews
5
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Prep Time
2 mins
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Cook Time
30 mins
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Total Time
32 mins
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Servings
6 servings
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Calories
178 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Almond Milk Rice Pudding
Description
Almond Milk Rice Pudding is made by rinsing short-grain rice and then simmering it with cane sugar, salt, and almond milk in stages. The rice absorbs the milk gradually over about 30 minutes, yielding a rich and creamy consistency. Rose water adds a delicate floral aroma once the pudding cools slightly. The natural sweetness balances with the aromatic flavor to create a softly textured dessert.
Serving this pudding with crunchy pistachios, bright pomegranate seeds, shredded coconut, and a sprinkle of cinnamon introduces contrasting textures and flavors, enhancing the dish's complexity without overpowering the gentle base. The careful cooking process ensures the rice softens thoroughly, merging with the silky almond milk.
Leftovers store well refrigerated for up to 7 days, though toppings are best added just before serving to maintain texture. The pudding can also freeze for up to 3 months when portioned into freezer-safe containers. Substitutions like vanilla or almond extract can replace rose water, and different sweeteners or dairy milk can be used if preferred.
Ingredients
- 1 cup short-grain rice
- 3 tablespoons cane sugar
- Pinch salt
- 6 cups almond milk unsweetened
- 1 teaspoon rose water
- pomegranate arils for serving
- pistachio for serving
- coconut for serving
- cinnamon for serving
Instructions
- 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.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 7 days; add toppings just before serving.
- Freeze cooled pudding in single portions for up to 3 months to preserve freshness.
- Rose water can be substituted with vanilla or almond extract if unavailable.
- The recipe allows replacing cane sugar with honey, maple syrup, or other sweeteners if desired.
- Almond milk may be swapped with regular milk, but cooking times for rice may vary with different rice types.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 25mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Calcium | 300mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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