This warm rice pudding comes together in thirty minutes with one shelf item and pantry staples, a supper that needs only a spoon and feels like comfort on a tired night. The hint of pumpkin spice in the almondmilk carries the whole dish, sweetened just enough and thick with rice, topped with toasted almonds for texture and a scatter of salt.

Serves 2. 35 minutes, 5 at the stove.

About 570 calories a serving, 14 g protein, 57 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a small pot over medium-high heat, add 1/3 cup rice, and stir until the edges turn translucent, about two minutes.2 min
2. Pour in 2 cups pumpkin spice almondmilk and bring to a simmer, then reduce heat to medium-low, cover, and cook until the rice is tender and most liquid is absorbed, about twenty minutes, stirring once halfway through.20 min
3. While the rice cooks, toast 1/4 cup sliced almonds in a dry skillet over medium heat, shaking the pan often, until golden and fragrant, about three minutes, then slide onto a plate.3 min
4. When the pudding is thick and creamy, taste it and stir in a pinch of salt and pepper, then divide between two bowls and top with the toasted almonds.

Note Swap in white or brown rice, though you may need to add an extra few minutes of cooking time and a splash more almondmilk if it dries out. Leftovers keep covered in the fridge for three days and reheat gently with an extra splash of almondmilk stirred in. Serve warm as dessert or a light supper, with a spoon and a cup of tea.