Almond Rice Pudding & Strawberries
35 Min
Total Time
30 Min
Cooking Time
10 Min
Preperation Time
Ingredients
| 4 1/3 cups | unsweetened almond milk |
| 1 1/3 cups | risotto rice |
| 1 | vanilla pod, or 2 tsp. vanilla extract |
| 4 Tbsp. | brown sugar |
| 1/2 | lemon |
| 1 pinch | of salt |
| 2 cups | strawberries |
| 1/2 cup | almond slivers |
Instructions
Step 1:
Cut the vanilla pod lengthwise and scrape out the seeds.
Step 2:
Bring the almond milk, sugar, vanilla pods and pulp to a boil and stir continuously.
Step 3:
Once the milk has come to a boil, add the rice and salt.
Step 4:
After a minute, turn off the heat, cover the pot and leave it on the burner for 35 to 40 minutes.
Step 5:
Zest the lemon after rinsing it in warm water and patting it dry.
Step 6:
Toast the almonds in a dry frying pan. Wash the strawberries, remove the stalks and quarter. Mix the almonds and strawberries.
Step 7:
Remove the vanilla pod from the rice and stir in the lemon zest. Serve the almond milk rice pudding while still warm with strawberries and almond slivers.
Tip:
Eating the almond milk rice pudding cold also tastes wonderful. Just leave the rice pudding covered overnight in the refrigerator and then stir in 1 cup of almond milk once you are ready to eat it.
