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Almond Rice Pudding with Caramel Sauce Yum
Recipe to make Almond Rice Pudding with homemade Caramel Sauce. Served with fresh fruit and chopped nuts — it’s absolutely delicious.
Almond Rice Pudding with Caramel Sauce
Course dessert
Cuisine american

Cook Time
45 minutes
Servings
servings
Ingredients
  • 1/2 cup white rice (Basmati, Jasmine or Arborio rice are good options, but any white rice would work here)
  • 2 cups Almond Milk Unsweetened (or any other dairy or non-dairy milk, but of course it won’t be almond rice pudding in that case)
  • 3 tbsps sugar Organic
  • 1/8 tsp salt
  • ½ pod vanilla
  • 2 ~ 3 tbsps caramel sauce (homemade or store bought) plus more for serving
  • Strawberries Mango As needed or or any other fruit, chopped, for serving
  • Nuts As needed , chopped, for serving
Course dessert
Cuisine american
Cook Time 45 minutes
Servings
servings
Ingredients
  • 1/2 cup white rice (Basmati, Jasmine or Arborio rice are good options, but any white rice would work here)
  • 2 cups Almond Milk Unsweetened (or any other dairy or non-dairy milk, but of course it won’t be almond rice pudding in that case)
  • 3 tbsps sugar Organic
  • 1/8 tsp salt
  • ½ pod vanilla
  • 2 ~ 3 tbsps caramel sauce (homemade or store bought) plus more for serving
  • Strawberries Mango As needed or or any other fruit, chopped, for serving
  • Nuts As needed , chopped, for serving
Almond Rice Pudding with Caramel Sauce
Instructions
  1. In a small saucepan, bring 1½cups of water to a boil, add the rice and cook for 2~3 minutes. Drain the water and set aside.
  2. Split the vanilla pod in half lengthways and scrape out the seeds.
  3. In a heavy bottom saucepan, combine milk, salt, vanilla pod and seeds. Bring the milk to a gentle simmer.
  4. Stir in the rice, cover and simmer for 25~35 minutes, stirring occasionally to make sure that the rice doesn’t stick to the bottom of the pan. Cook till the liquid is absorbed and the rice is tender.
  5. Remove the vanilla pod. Add 2~3tbsp salted caramel sauce. Stir well and let cool.
  6. To serve: Divide the rice pudding between serving bowls and pass more caramel sauce on the side. Serve with fresh fruit and chopped nuts on top.
Recipe Notes

 

 

Lets check out what my fellow marathoners have cooked today for BM# 65.

 

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