When I was a kid, I loved it when my mom brought home pre-made rice pudding from the store. As an adult, I soon discovered how many toxic ingredients are generally found in pre-packaged deli foods like this. So when I discovered a healthy version of this yummy dessert, I was super excited to give it a try. It didn’t disappoint.
There are a few options you can choose when making this delicious treat. One is to cook fresh rice, the other is to use leftover rice from the night before. Fresh is generally preferred when it comes to healthful eating. But food waste is a real global problem, so chowing on the leftovers is a great way to help the planet.
1 cup of cooked white rice (Basmati is nice, but you can use Jasmine if you’d rather)
1 ¾ cup almond or oat milk
2 tablespoons raisins
¼ teaspoon powdered cardamom
1 teaspoon pure vanilla extract
10 soaked almonds (soak overnight if possible, but at least a few hours, for better digestibility), strained and dried, then ground in a blender or coffee grinder
1 teaspoon freshly grated and peeled ginger
pinch of saffron thread (totally optional)
1 teaspoon raw honey (also optional)
(makes 2 servings)
To prepare, warm the rice, almond or oat milk, and vanilla extract in a pot over medium heat. Once warm, add in the raisins, cardamom, ground almonds, ginger, and saffron (if using). Partially cover the pot and allow the mixture to meld together, simmering on low heat for about 15 minutes.
To serve, divvy up the rice pudding into two bowls. If you’re adding in honey, stir in ½ teaspoon into each bowl.
Yummy side notes: If your digestion is a bit sluggish, keep your portions on the smaller side and use less honey. If you’re a feisty person by nature (or just at the moment), decrease the amount of ginger or omit it altogether. Also, if you’re not a fan of almonds, you can swap pecans or walnuts or whatever if you’d like. And if you’re feeling extra sassy, top the whole thing with a bit of cinnamon.