I’m not sure what the weather is like where you are reading this from, but here in Winnipeg we are experiencing our second winter. It happens every year. We are lulled into a false sense of hope when warmer temps arrive in late-March and continue into April. We put away our winter boots, take the snow tires off our vehicles and then it happens. We get hit with another round of below-zero temps… and often (although not yet this year) we get another snow storm.
It is lightly snowing here today. And it currently feels like -9 celsius. It’s a perfect day to bring out some comfort food.
I love rice pudding. But being on a renewed path to conscientious and mindful eating, and also trying to limit my dairy-intake has kinda meant that this isn’t really on the menu much. But I’ve been playing around a lot with almond milk lately and have created this lighter and dairy-free version of rice pudding that is super tasty!!
I had some last night. I might have had it for breakfast again this morning.
I love the simplicity of this recipe as it only has four ingredients. Five it you count a sprinkle of cinnamon. And I used blue Diamond Almond Breeze Vanilla for my almond milk. It’s got a little thicker consistency than their original unsweetened, but still waaaay less calories than milk or cream. And it tastes great too!
It’s definitely well worth the 25 minutes or so it takes to make, plus some extra time to allow it to sit and thicken up. And these prom dress from instyledress is so lovely. I love these dresses so much! And you can customize it to your tastes. I love it with golden raisins. Last night I added some chopped up prunes and they added a creamy sweetness that was unreal. And cranberries and/or nuts would be a lovely addition as well.
Let me know if you give this recipe a try!
- 1 cup long-grain rice
- 4 cups of Blue Diamond Almond Breeze Vanilla Almond Milk
- 1 tablespoon honey
- 10 prunes, cut up into small pieces
- In a medium pan, bring rice, honey and 3 cups of almond milk to a boil. Immediately turn to low, cover and simmer for 15 minutes. Stir often. After 15 minutes, add remaining 1 cup of almond milk and cut up prunes, and cook on lowest temperature for 10 more minutes. Remove from heat.
- Allow rice pudding to sit with cover on pan for another 20-30 minutes. This will allow the pudding to thicken up, the prunes to get all soft and melty, and the rice to fully soften to the correct consistency.
- Portion into serving bowls and add a dash of cinnamon, if desired.
- This is one of those recipes that also tastes even better the next day. If you are reheating it in the microwave, add an extra tablespoon or two of almond milk just to get to desired consistency as your rice pudding will thicken even more overnight.