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Almond milk rice pudding with cranberries

Rowena Dumlao-Giardina resides in Italy, cooking and photographing her family's interesting meals on Apron and Sneakers. After moving to Italy 13 years ago from the Philippines, she has traveled extensively around the country and the res...

A nutty twist on a classic

Try a twist on traditional rice pudding by using almond milk for a deliciously nutty and creamy treat.

Daily Flavor

A nutty twist
on a classic

Try a twist on traditional rice pudding by using almond milk for a deliciously nutty and creamy treat.

almond milk rice pudding

Because we start with uncooked rice, this rice pudding is infused with the nutty flavor of almond milk. Crunchy and chewy additions of almonds and cranberries add texture to this creamy dessert.

Almond milk rice pudding with cranberries recipe

Serves 4

Ingredients:

  • 1 cup uncooked rice
  • 2-1/2 cups almond milk plus extra if needed
  • 1 tablespoon sugar
  • 1 vanilla bean
  • 2 tablespoons toasted almonds, roughly chopped
  • 1/4 cup dried cranberries, roughly chopped
  • Cinnamon

Directions:

  1. Slice vanilla bean down the middle and scrape out seeds with the back of a knife.
  2. Bring rice, almond milk, sugar, vanilla bean and seeds to a boil in a saucepan over high heat. Once boiling, turn heat down to low. Stir the rice frequently to avoid sticking to the bottom of the pot. Cook for about 15-20 minutes or until rice is cooked through, depending on the rice you are using. If the pan starts to get dry, add more almond milk as needed. It should have a creamy consistency.
  3. When rice is cooked, turn off heat and remove vanilla bean. Stir in almonds and cranberries. Sprinkle with cinnamon.

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