Almond Milk Rice Pudding
This Almond Milk Rice Pudding is an easy and delicious Middle Eastern dessert recipe that's dairy-free, egg-free & gluten-free - healthy take on a classic
- Prep time
- 2 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup short-grain rice
- 3 tablespoons cane sugar
- Pinch salt
- 6 cups unsweetened almond milk
- 1 teaspoon rose water
- pomegranate arils (for serving)
- Pistachios (for serving)
- Coconut (for serving)
- cinnamon (for serving)
Instructions
- 1
Rinse the rice under running water until the water runs clear.
- 2
In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- 3
Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- 4
Let cool for 5 minutes, then stir in the rose water.
- 5
Serve with pistachios, pomegranate, coconut and cinnamon, if desired.