Almond milk Rice PuddingSubmitted by: MUSCLEMOM_2
IntroductionThe 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.
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
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.