Tell me, have you ever had rice pudding? I swear, I grew up on this stuff. We have a family friend who always made rice pudding for get-togethers, and I was always a fan. Throughout the years, whenever our family friend knew I would be attending the get-together, she would always make sure to have a batch of rice pudding waiting for me. I am not sure what it is exactly about it that I love, but one thing for sure is that the cinnamon is a factor in me loving it. I will always add more cinnamon whenever I have because cinnamon is my jam, always.
I thought rice pudding was a Mediterranean/ middle eastern dish until I did a bit more research into it and found out nearly every region of the world has its variety. Some parts add cherries, others add lemon zest, and some use rosewater. Researching into this dish was pretty interesting to see all the different types.
Ingredients
- 1 cup Short Grain Brown Rice
- 3 cups Almond Breeze Original Almondmilk
- 2 tbsp. Stevia
- 1 tsp. Vanilla Extract
- 1 tsp. Ground Cinnamon
- 1/8 tsp. Sea Salt
Instructions
- Combine brown rice, almond milk, sea salt, cinnamon, and stevia into a medium-size pot and place on the stove, and bring to a boil over medium-high heat
- Once brought to a boil, simmer until rice is cooked and milk is absorbed (it took mine 70 minutes), stirring occasionally
- Take off the stove and serve hot, or refrigerate to serve cold. Add more almond milk if needed.
