Wednesday, July 2, 2014

On the Menu: Almond Milk Rice Pudding

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SilkAlmondBlends #CollectiveBias


I was raised on whole milk. I remember drinking it (excessively) during my childhood. When we transitioned to 2% sometime around middle or high school, it was a sad day in our household. And milk has never not been a part of my life. It's a constant refrigerator staple, though we do aim for skim milk at all times now (drinking 2% is like drinking cream isn't it?!). I know so many people that are not milk people and I've even met some people that put juice in their cereal. Ew

It wasn't until I met Ben that I was introduced to the wonder that is almond milk. Hello milk you can a) store in the pantry for a while, b) keep open for a bit longer without it spoiling, c) make amazing iced and hot chai teas with, and d) that's lower in calories and better in fats. It's a miracle drink that tastes infinitely better than soy milk. We actually keep our fridge and pantry stocked with almond milk for the reasons above and within the last year, it has, many times, replaced cows milk as our go-to morning white liquid of choice. 

Other than making milky teas and hot chocolates with almond milk over the past six months, I hadn't yet cooked with almond milk. This venture into almond milk rice pudding was my first actual experience cooking with almond milk and it didn't disappoint. In fact, I highly recommend this recipe that uses Silk almond milk as a substitute for lower-calorie sweet treats. 




You'll need:

1 1/2 cups jasmine rice
1/2-3/4 cups sugar (use less sugar if using sweetened almond milk)
1/2 tsp imitation vanilla extract
1/2 tsp cinnamon
7 cups Silk Almond Coconut Blend
Pinch of kosher salt
2 bananas, sliced

Add rice to a medium saucepan. Rinse your rice 3 times and drain. Add sugar, vanilla extract, cinnamon, salt, and one cup of coconut almond milk. Mix.

Cook mixture over low to medium heat, stirring frequently, until the milk is mostly absorbed and the pudding begins to thicken, about 10-15 minutes. Gradually add 5 more cups of almond milk, about 1/2 to 1 cup at a time, letting the milk absorb before adding more.

After about 25-30 minutes, rice pudding should be thick and creamy and the rice should be soft. Turn off heat and stir in last cup of almond milk. Fill the bottom of a glass or bowl with sliced bananas. Spoon rice pudding over bananas and top with more! Enjoy!

(Recipe modified from Baked Bree)



I picked up the ingredients for this recipe and two new blends of Silk almond milk at Safeway. Particularly loving the coconut almond milk and protein and fiber blends. Seriously, yum! To see some other things I've made with the almond milk this week, see here and here.

10 comments

  1. I HAVE to try this! Literally all the things I love in one concoction.

    http://lastylenysmile.blogspot.com/

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  2. This looks great! Will definitely have to try!

    Anna
    alilyloveaffair.com

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  3. Beautiful presentation!

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  4. Cinnamon and almond always make for a tasty combination. Definitely pinning this for use later!

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  5. what a great recipe and looks so creamy and delicious. I like silk chocolate milk but who doesn't love chocolate?

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  6. Yum! Rice Pudding and it's made with our favorite almond milk too. I'll be trying your recipe soon.

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  7. David @ SpicedblogJuly 3, 2014 at 6:36 AM

    This looks delicious. I have a new-found love for rice pudding, and I need to try this recipe ASAP! #client

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  8. This looks yummy! Thanks for sharing!

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