It’s National Rice Pudding Day! Guess I know what I’m having for dessert tonight.
This recipe was adapted from Happy Herbivore:
- 1/3 cup brown rice, uncooked
- 2 cups almond milk
- 1/3 cup raisins
- 2 tbsp cornstarch
- 1/2 tsp cinnamon
- 3 tsp pure maple syrup, or to taste (optional)
- In a medium sauce pan, combine rice with 1 cup almond milk and bring to a boil over high heat.
- Once boiling, reduce heat to low and continue to cook until the rice is cooked and absorbs all the milk.
- Whisk remaining 1 cup of almond milk with cornstarch until well combined and add to the cooked rice. Add raisins.
- Bring to a boil over high heat, then reduce to medium. Continue to cook until the pudding thickens up, stirring constantly. (This will keep it from sticking and burning to the pan.) If the pudding becomes too thick, add more almond milk.
- Add maple syrup (or other sweetener, if desired) and cinnamon.
- Remove from heat and allow pudding to cool before transferring to the fridge.
I had to add more almond milk to my pudding since the rice took forever to cook and the pudding was getting too thick. Even though I added more almond milk when cooking, the pudding became really thick after having been in the fridge all day.
I tasted this rice pudding cold and I actually preferred it warm so to make it creamier I added some almond milk and heated it in the microwave for about 45 seconds. Perfect! You can also just eat this right after cooking it on the stove if you prefer it warm and don’t want it to get thick in the fridge.