Almond Milk Rice Pudding with Raisins
This delicious vegan rice pudding recipe is made with creamy almond milk, toasted almonds, raisins, and a warm cinnamon topping. It comes together in 25 minutes, making it perfect for an easy breakfast or dessert.
Ingredients
- 1 cup uncooked rice short grain or medium grain
- 5 cups unsweetened almond milk or other non sairy milk
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ cup slivered almonds
- 1 ½ teaspoons vanilla extract
- ⅔ cup golden raisins
- ½ teaspoon ground cinnamon
Instructions
- Rinse the rice until the water runs clear, about a minute.
- Add the almond milk, brown sugar, and salt to a sauce pan and heat over medium heat until the sugar dissolves.
- Add the rice, and stir to combine. Reduce the heat and simmer on low for 20-25 minutes until liquid is mostly absorbed. Stir every 5 to 7 minutes, or more often if necessary, to ensure the rice isn’t sticking.
- In a dry pan, add the almonds and dry toast until golden. Shake the pan frequently to prevent burning.
- Remove the pudding from the heat and stir in the vanilla and raisins. Serve warm or cold with the almonds and cinnamon sprinkled on top.
Equipment
- medium saucepan