Hot chocolate in a large mug. Homemade chicken noodle soup. Meat lasagna with baby mozzarella. And, rice pudding sprinkled with cinnamon. These are a few of my favourite things!
This winter, warm up to this Quick Cinnamon-Almond Rice Pudding, courtesy of my friends at Almond Breeze. With just five ingredients and ready in under ten minutes, you’ll take a trip down memory lane with the goodness of homemade rice pudding. *Insert Christmas Carols!*
Because the rice is precooked, you simply need to assemble the ingredients to let the flavours marry.
3/4 cup leftover cooked rice (jasmine or basmati work best)
3/4 cup Almond Breeze Original*
1/4 tsp ground cinnamon (substitute nutmeg if you prefer)
1/4 cup sliced almonds, roasted
1 tsp honey (or more to taste)
Combine rice, almond beverage and cinnamon in a small saucepan. 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 liquid is thicker and rice is a bit creamy.
To serve, place in a bowl, top with roasted almonds and drizzle with honey. Serves 2.
*Omit the honey and use Almond Breeze Vanilla instead. It gives just enough sweetness to the dessert! And, double the recipe if you have enough leftover rice on hand. Trust me – you’ll want seconds. (Maybe even thirds. Shh – I won’t tell.)