Almond Milk Rice Pudding
Almond Milk Rice Pudding flavored with cardamom, saffron & topped with nuts!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1/4 cup basmati rice
- 32 oz pack of Almond Breeze Almond Milk Original
- 5-6 tbsp granulated white sugar or to taste
- 5-6 green cardamom pods (seeds taken out & crushed)
- 1 tbsp golden raisins
- 3/4 tsp ghee (clarified butter)
- 2 clove 2 cloves
- few saffron strands
- sliced almonds (to garnish)
- chopped mango (to garnish)
Instructions
- 1
Wash basmati rice and soak it in enough water for 30 minutes. Drain and set aside.
- 2
In a pan heat ghee (clarified butter) on medium heat and add 2 cloves to it.
- 3
Once the ghee is hot, add the soaked rice to the pan.
- 4
Cook for 2-3 minutes or till the rice starts to turn light pinkish in color . Remove from flame and set aside. [Note: Skip this step if vegan]
- 5
In a pan, heat almond milk. Bring it to a boil.
- 6
Add rice to it and mix.
- 7
Lower the heat to medium and cook the rice with the almond milk, stirring at regular intervals.We want the pudding to be thick and rice thoroughly cooked. This process takes around 20-25 minutes.
- 8
After around 25 minutes, the pudding will thicken. Add crushed cardamom seeds and mix.
- 9
Also add saffron strands, raisins and mix.
- 10
Switch off the flame, and after 2 minutes add the sugar and mix till well combined.
- 11
Pour the almond milk rice pudding into serving glasses/bowls and top with chopped mango and sliced almonds.
- 12
Chill in the refrigerator for a minimum of 4 hours before serving.