One of the easiest dessert recipes. Velvety and creamy, it's also gluten-free, dairy-free and vegan-friendly.
Quick Cinnamon-Almond Rice Pudding
Ingredients
- 3/4 cup leftover cooked rice, preferably basmati or jasmine
- 3/4 cup almond milk*
- 1/4 cup Mandelin Blanched Almond Flour or Natural Almond Flour
- 1/4 teaspoon ground cinnamon
- 1/4 cup Mandelin Natural Sliced Almond, roasted
- 1 teaspoon honey
Directions
Combine rice, almond milk, almond flour and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally.
Turn heat to medium and bring to a simmer, stirring occasionally.
Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy.
To serve, place in a bowl, top with almonds and drizzle with honey.