Practically every nation has its own version of a rice pudding. In Asia its sticky coconut rice, in Russia its kasha, in Middle East its rozz bi laban…. you get the point. Its quite universal. Here is my version of a rice pudding made with almond milk. You can use any other plant milk instead, of course (rice, oat, cashew, hemp or soy milk).

If you don’t use too much sweetener it could be stored in jars and eaten for breakfast. Just add some fresh fruits or berries in the morning. It keeps really well in the fridge for days. Eat it cold or warm in colder weather. Replace white rice with brown rice to make it more wholesome breakfast.

Needless to say the advantages of making it with plant milk instead of dairy, are endless. Zero cholesterol, low fat, no antibiotics, steroids or hormones, just to name a few.

So here is my version of a dairy free creamy rice pudding. This recipe makes 4 to 5 servings, so its perfect for meal prepping too, as 5 breakfast jars for the week.









Ingredients


1/2 cup short grain rice


4 cups almond milk


2 -3 pods of cardamom


1 small cinnamon stick


1/4 tsp ground ginger


pinch of sea salt


2 tbs preferred sweetener, you may want less or more, depending on the type of sweetener you use (rice, maple, agave syrup or honey)


1/4 cup golden raisins (soaked overnight in cold water)


1/4 toasted pistachios (Optional)






Method


Pour a cup of almond milk into a saucepan, add spices, bring it to a boil.


Rinse the rice under running water and admit to the saucepan. Once it starts boiling reduce heat, add a pinch of sea salt.


Keep adding milk one cup at a time until rice is cooked through and has creamy consistency. You can remove cardamom and cinnamon stick at any time during cooking if you like milder taste.


Add half of the syrup and raisins. Divide into bowls, sprinkle with crushed pistachios (or any other available nuts) and drizzle the rest of the syrup over it.