Almond milk rice pudding with raspberry sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 2-3
Ingredients
  • For the rice pudding
  • ½ cup white rice (medium or short grain, like arborio)
  • 3 cups unsweetened almond milk + ¼ cup at the end
  • 4 tbsp maple or agave syrup
  • pinch of salt
  • ½ tsp cinnamon
  • ⅓ tsp nutmeg
  • 1 tsp vanilla extract
  • For raspberry sauce
  • 1 cup frozen raspberries
  • 1 tbsp maple or agave syrup
  • Note: 1 cup = 250 ml
Preparation
  1. In a medium size saucepan put 3 cups of almond milk, rice, maple or agave syrup, pinch of salt, cinnamon and nutmeg.
  2. Bring to boil over medium heat and let it cook over low heat for about 40 minutes, stirring frequently. You really should be stirring every 5 minutes, even more frequent towards the end.
  3. When most of the liquid is already absorbed and few minutes before it's finished, add 1 tsp vanilla and if necessary (if it's too thick) that ¼ cup of almond milk. Stir well and leave if to cook for few more minutes.
  4. At this stage you can taste and adjust the sweetness if necessary.
  5. Set it aside and leave to cool
  6. To prepare raspberry sauce, cook frozen raspberries and maple or agave syrup over low heat for about 10 minutes until it turns into sauce.
  7. Serve Rice pudding warm or cold (as you prefer) drizzled with warm raspberry sauce or just with some cinnamon and coconut sugar. Enjoy!
Recipe by Travelling oven at https://www.travellingoven.com/2016/03/almond-milk-rice-pudding-with-raspberry-sauce/