Rice Pudding with raisins and nuts

I love rice pudding, I always have.  Even as a kid I would gobble it down. There is something wonderful about the tender rice, sweet milk, raisins, sugar and spice.

I recently discovered a recipe I had set aside over a year ago.  It was folded and tucked into magazine that was in a stack of ‘things to look at”. It’s funny how many ideas I save and how seldom I actually use them. What’s that old saying about good intentions?  I forget.

This rice pudding is a little different as it’s made with unsweetened almond milk. The flavor is so delicious, I wonder why I never thought of that!  Also, almond milk has less calories and more protein than cow’s milk and you still get plenty of calcium.

It is like making a risotto in that you add the milk in small portions at a time until it absorbs and continue in this manner until the rice is creamy and tender yet just a tiny bit chewy.  It takes a little more time than traditional rice pudding but it is well worth it!

I served it two ways.  The first is as you see it here – with a layer of rice pudding topped with raisins and walnuts and another layer of the same on top.  It’s finished off with a little sprinkle of cinnamon (or nutmeg if you prefer) and a dash of sugar. Then I drizzle on a little more almond milk.

For a different flavor profile I topped the rice pudding with a cherry preserve.  I made this with a can of cherries in heavy syrup.  After cooking down the syrup for about 10 minutes I thickened it with 1 teaspoon of cornstarch that had been dissolved in a little bit of water. Then I added the cherries and heated through.  This was delicious as well. You don’t see the photo of that because the cherries with the thick dark red sauce on the rice did not photograph well. Tasted great though!

I hope you enjoy this different spin on an old classic.

Nikon close raising more more brown

Creamy Almond Milk Rice Pudding

1 1/2 cups medium to short grain – I use Calrose rice for everything!
1/3 cup sugar
Pinch of salt
7 cups unsweetened almond milk
Toppings – raisins, chopped nuts, jam or preserves or whatever strikes your fancy

In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk that has been heated in the microwave for 45 sec –  1 minute (until it’s good and warm but not steaming). Cook over medium-low heat and stir until the milk is absorbed. Gradually add 5 more cups of almond milk, *1/2 cup at a time, stirring and cooking until the pudding is very thick and a little bubbly.  It takes a while so be patient.  Let cool then gently stir in 1/2 – 1 cup more of the almond milk.  The rice pudding thickens quite a bit so no worries that it will be too soupy.

Reserve a little to top off at serving time.

*While waiting to add my next 1/2 cup of milk in the process I used the microwave to heat the milk for 45 seconds or so right before it was added to the rice. This was a good idea to avoid cooling off the rice mixture too much.

Just writing this makes me want to sneak out into the kitchen, grab a big spoon and quietly go in for a scoop… or two. Just looking at these pictures is killing me. On my way!

Best wishes for a grand time making this oh-so-yummy (and good for you) dessert ~ Denise

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2 Responses to Creamy Almond Milk Rice Pudding

  1. Adore this delicious rice pudding 😀

    Choc Chip Uru

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