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Rice Pudding

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Cinnamon Almond Rice Pudding

By: Almond Board of California

"Almond milk, basmati rice, and sliced California Almonds are used to make this creamy, nutty rice pudding."

Rate/Review | Read Reviews (10)

Servings (Help)

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Original Recipe Yield 1 serving

Ingredients

3/4 cup leftover cooked rice, preferably basmati or jasmine
3/4 cup almond milk
1/4 teaspoon ground cinnamon
1/4 cup sliced California Almonds, roasted*
1 teaspoon honey

Directions

Stove-top Directions - Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey.
Microwave Directions - Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey.

Footnotes

*To roast almonds, place a single layer on a baking sheet and bake in a preheated 350 degrees F oven for 10 minutes, stirring at least once to ensure even roasting. Almonds will continue to brown after being removed from the oven.