Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 283.5
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 121.4 mg
- Total Carbs: 57.2 g
- Dietary Fiber: 4.3 g
- Protein: 5.2 g
View full nutritional breakdown of Almond milk Rice Pudding calories by ingredient
Almond milk Rice Pudding
Submitted by: MUSCLEMOM_2Introduction
The leftovers I had was used for breakfast. When reheating, I added vanilla coconut milk which I think created a better taste and texture. The leftovers I had was used for breakfast. When reheating, I added vanilla coconut milk which I think created a better taste and texture.Number of Servings: 6
Ingredients
-
4 C unsweetened almond milk
2 C brown jasmine rice
3 4 inch pieces orange peel, no white pith
1 tsp vanilla extract
2 Tbsp pure maple syrup
3 Tbsp unsalted almonds, sliced and toasted
1/4 C thinly sliced dried apricots
Directions
In a saucepan over medium low heat, add milk, rice, orange peel, vanilla and stir. Cook, stirring occassionally for about 30 minutes.
At this point, rice mixture will begin to chicken and will need more frequent stirring. At this point, I mixed in the maple syrup into the rice. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15-30 minutes more.
Remove rice mixture from heat and let stand for 5 minutes, mixture will continue to thicken as it cools. Top with apricots and almonds.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSCLEMOM_2.
At this point, rice mixture will begin to chicken and will need more frequent stirring. At this point, I mixed in the maple syrup into the rice. Continue to cook and stir until rice becomes very tender and mixture is about the thickness of custard, about 15-30 minutes more.
Remove rice mixture from heat and let stand for 5 minutes, mixture will continue to thicken as it cools. Top with apricots and almonds.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSCLEMOM_2.
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