Nut Milk Rice Pudding – a delicious recipe with nuts, water, rice, salt, vanilla, maple. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
2
In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
3
Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
4
If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
5
Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
6
Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
7
You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
8
Bon Appetit!
124
kcal
Calories
2
g
Fat
21
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup nuts (I used roasted almonds, but you can use whatever you like), 1 cup water (filtered), 1/2 cup rice (uncooked-I used Jasmine), 1 1/2 tablespoons agave nectar (or other sweetener to taste), and more.
Yes, Nut Milk Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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