Almond milk rice pudding

I've been making this for some time now and it's always delicious and comforting any time of year and the best part is?, it is MUCH lower in cals, sugar and fat then it's original counterpart so their's no guilt, all taste! ;)
Almond milk rice pudding
I've been making this for some time now and it's always delicious and comforting any time of year and the best part is?, it is MUCH lower in cals, sugar and fat then it's original counterpart so their's no guilt, all taste! ;)
Cooking Instructions
- 1
Rinse rise with water. Add rice to a saucepan. Add sugar, vanilla bean pod or extract, salt and 1c of Almond milk.
- 2
Cook over low heat, stirring occasionally until the milk is absorbed, about 5 minutes or so. Gradually add 5 more cups of almond milk, about 1/2c at a time. Let the milk absorb before adding more.
- 3
After 25 minutes, the rice pudding will be thick and creamy.
- 4
Let cool and stir in the last cup of milk. Remove vanilla bean and spoon into a glass. Top with cinnamon and then stir it in. Enjoy warm or cold! ;)
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