Saffron Almond Rice Pudding

Robin Robertson's Vegan Without Borders

Posted by Andrews McMeel

About

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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You Will Need (9 things)

  • 1 tbsp Pure maple syrup or Agave Nectar
  • 1 tbsp Almond Butter
  • 2 tsp Natural Sugar
  • ½ tsp Ground Cinnamon
  • Few pinches of Saffron
  • ⅛ teaspoon Salt
  • 1 cup Almond Milk
  • 2 cup Cooked Basmati Rice (or your favorite rice)
  • ½ cup Toasted slivered Almonds

Steps (1 step, 25 minutes)

  1. 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.