Rice Pudding with Almond Milk Recipe

This rice pudding with almond milk is a healthy dessert that is gluten-free, dairy-free, and suitable for vegans. This rice pudding is creamy, easy to make, and low calorie dessert. It is perfectly suitable for breakfast if you are on a diet and looking for a sweet dish.

To add more flavors to the rice pudding, we usually add toppings like nuts, dried fruits or fresh fruits, and cinnamon. It is so yummy and rich in flavor that you will forget any other dessert.

Ingredients

  • 1 cup short-grain rice
  • 3 tablespoons cane sugar
  • Pinch of salt
  • 6 cups unsweetened almond milk
  • 1 teaspoon rose water
  • Pomegranate for serving
  • Pistachios for serving
  • Coconut for serving
  • Ground cinnamon for serving

How to make rice pudding

Under cold running water, rinse the rice until the water runs clean.

In a saucepan, cook rice, cane sugar, salt, and 1 cup of almond milk over medium low heat. Stir until the almond milk is absorbed. It will take about 5 minutes.

Gradually add the remaining 5 cups of almond milk and cook for 25 to 30 minutes until the mixture becomes very thick. The rice will absorb all the watery liquid and the pudding will become thick and creamy.

Let the rice pudding cool for 5 minutes, and then add rose water. Mix well.

Garnish with pomegranate, pistachios, coconut, and cinnamon. Serve and enjoy the delicious rice pudding with almond milk.

Rice Pudding with Almond Milk Recipe
Print Recipe

Rice Pudding with Almond Milk Recipe

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: dessert
Servings: 6 people
Author: Rehan

Ingredients

  • 1 cup short-grain rice
  • 3 tablespoons cane sugar
  • Pinch of salt
  • 6 cups unsweetened almond milk
  • 1 teaspoon rose water
  • Pomegranate for serving
  • Pistachios for serving
  • Coconut for serving
  • Ground cinnamon for serving

Instructions

  • Under cold running water, rinse the rice until the water runs clean.
  • In a saucepan, cook rice, cane sugar, salt, and 1 cup of almond milk over medium low heat. Stir until the almond milk is absorbed. Itwill take about 5 minutes.
  • Gradually add the remaining 5 cups of almond milk and cookfor 25 to 30 minutes until the mixture becomes very thick. The rice will absorb all the watery liquid and the pudding will become thick and creamy.
  • Let the rice pudding cool for 5 minutes, and then add rose water. Mix well.
  • Garnish with pomegranate, pistachios, coconut, and cinnamon. Serve and enjoy the delicious rice pudding with almond milk.

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