A creamy rice pudding built on caramel almondmilk and cashewmilk, with just enough rice and butter to make it luxurious. This shelf holds the flavour; the rice thickens and absorbs it while the milk stays silky. Dinner for two that feels like dessert.

Serves 2. 30 minutes, 5 at the stove.

About 760 calories a serving, 16 g protein, 136 g carbohydrate, 18 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 quart of the caramel milk to a simmer in a medium saucepan over medium heat. Stir in 1 cup rice, 2 tablespoons butter, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon. Lower the heat to medium-low and cook uncovered, stirring often, until the rice is tender and the milk is absorbed, about 20 minutes.20 min
2. While the rice cooks, whisk 2 eggs in a small bowl. When the rice is done, remove the pan from heat and temper the eggs by adding 1/4 cup of the hot rice mixture to them while whisking, then stir the eggs into the pan with the remaining rice.
3. Return to very low heat and stir for 1 minute to gently cook the eggs, then fold in 1/4 cup raisins. Divide between two bowls and serve warm.

Note Swap the raisins for diced dried apricot or omit them entirely. The pudding keeps covered for two days and reheats gently on the stove with a splash of water. Serve on its own or with vanilla ice cream or whipped cream.