Saffron Almond Rice Pudding
Extract from Robin Robertson's Vegan Without Borders • By Robin Robertson • Published by Andrews McMeel Publishing
About
Robin Robertson's Vegan Without Borders
Serves 4
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.
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© 2024 Robin Robertson / Andrews McMeel Publishing · Reproduced with permission. · From Vegan Without Borders by Robin Robertson/Andrews McMeel Publishing, LLC. Photography by Sara Remington.
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Andrews McMeel published his project Saffron Almond Rice Pudding
24 May 06:00
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Step 1
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.
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