I prefer to make rice pudding using leftover cooked rice rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice, or jasmine rice.
Saffron-Almond Rice Pudding
I prefer to make rice pudding using leftover cooked rice (rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice, or jasmine rice.
Yields 4 servings
Ingredients
- 1 tablespoon pure maple syrup or agave nectar
- 1 tablespoon almond butter
- 2 teaspoons natural sugar
- 1/2 teaspoon ground cinnamon
- Few pinches saffron
- 1/8 teaspoon salt
- 1 cup almond milk
- 2 cups cooked basmati rice (or your favorite rice)
- 1/2 cup toasted slivered almonds
Instructions
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In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron, and salt over medium heat. Slowly add the almond milk, stirring to blend. Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken. Decrease the heat to medium-low, stirring occasionally, until the desired consistency is reached. For a thinner pudding, add a little more almond milk. For a creamier texture, use an immersion blender to blend a portion of the rice pudding right in the saucepan. To serve spoon the pudding into bowls and sprinkle with toasted almonds.
Recipe Notes
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
This recipe is from Vegan Without Borders © Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.
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