My good friend Laura has been looking for an authentic tasting non-dairy rice pudding suitable for her lactose intolerant daughter. Naturally I saw this as a fun culinary challenge. This recipe produces a delicious rice pudding that’s thick and creamy, with just a hint of the exotic. The pudding thickens significantly as it cools, so if you prefer a thinner consistency, simply stir in a little additional soymilk before serving.
Yields 1 quart. Serves 8.
SODIUM CONTENT: 47 mg per serving
INGREDIENTS
5 c. unsweetened almond milk
1 c. Basmati or Jasmine rice
1/2 c. sugar
1 t. pure vanilla extract
1/8 t. pure almond extract
1/4 t. ground cinnamon
1/8 t. ground cardamom
DIRECTIONS
Measure the almond milk, rice, and sugar into a medium sized heavy-bottomed saucepan and stir well to combine. Bring to a boil over medium heat. Once boiling, reduce heat to medium-low and simmer, stirring very frequently, about 20 minutes. Turn off heat. Add the extracts, cinnamon, and cardamom and stir to combine. Let the pan rest for ten minutes on the (now turned off) burner.
Remove from heat and cool. Serve immediately or store in an airtight container and refrigerate until serving. For a thinner consistency, stir in a little additional almond milk before serving.
