A warm, milk-based rice pudding that leans on the protein and creaminess of almond milk to create something substantial enough for dinner. The shelf is bare of traditional ingredients, so this simple stovetop dessert doubles as a light meal, sweet and filling.

Serves 2. 35 minutes, 5 at the stove.

About 400 calories a serving, 7 g protein, 56 g carbohydrate, 17 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of almond milk and 1/2 cup rice to a bare simmer in a heavy-bottomed pot with 2 tablespoons butter, 1/4 teaspoon salt, and 1/4 teaspoon cinnamon stirred in; adjust heat so the milk barely bubbles and cook, stirring occasionally, until the rice is tender and the milk is mostly absorbed, about 25 minutes.25 min
2. While the rice cooks, crack 1 egg into a small bowl and whisk it with 2 tablespoons sugar until pale.
3. When the rice is done, remove the pot from heat and stir the egg mixture into the warm rice until the egg cooks from residual heat and the pudding thickens, about 1 minute.

Note Swap honey for sugar if you have it; add it to the egg instead. Keeps three days, covered, in the fridge; reheat gently with a splash of water. Serve warm with a pinch of cinnamon on top, or chill and eat cold.