Vegan Saffron-Almond Rice Pudding

1. 1

   In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron and salt over medium heat.

2. 2

   Slowly add the almond milk, stirring to blend.

3. 3

   Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken.

4. 4

   Decrease the heat to medium-low, stirring occasionally, until the desired consistency is reached.

5. 5

   For a thinner pudding, add a little more almond milk.

6. 6

   For a creamier texture, use an immersion blender to blend a portion of the rice pudding right in the saucepan.

7. 7

   To serve, spoon the pudding into bowls and sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.