Almond Rice Pudding with Caramel Sauce
Rich, decadent and delicious almond rice pudding - made with almond milk. This is a dairy-free dessert that is sweetened with caramel sauce. Great to serve with fruit & chopped nuts.
Print
Pin
Ingredients
- ½ cup White Rice*
- 2 cups Unsweetened Almond Milk
- 3 tablespoons Sugar
- ⅛ teaspoon Salt
- ½ pod Vanilla
- 2 ~ 3 tablespoons Caramel Sauce (homemade or store bought), plus more for serving
- As needed Strawberries, Mango, chopped or any other fruit, for serving
- As needed Nuts, chopped, for serving
Instructions
- 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.
- Split the vanilla pod in half lengthways and scrape out the seeds.
- In a heavy bottom saucepan, combine milk, salt, vanilla pod and seeds. Bring the milk to a gentle simmer.
- 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.
- Remove the vanilla pod. Add 2~3tbsp salted caramel sauce. Stir well and let cool.
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.
Notes
- Basmati, Jasmine or Arborio rice are good options, but any white rice would work here.
- Any other dairy or non-dairy milk - but then it won't be almond rice pudding, of course.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!