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Almond milk rice pudding with vanilla

A warm, mild rice pudding built on that one shelf staple, vanilla almondmilk. The vanilla is already there, so the pudding cooks fast with rice and eggs thickening it to custard. Comfort in a bowl on a short night.

Serves 2. 25 minutes, 5 at the stove.

About 290 calories a serving, 7 g protein, 41 g carbohydrate, 10 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need

From your shelf

  • 2 cups [475 ml] vanilla flavored almondmilk

Staples

  • 1/2 cup [95 g] rice
  • 1 tablespoon [14 g] butter
  • pinch salt
  • 1 eggs

  1. Heat 2 cups vanilla almondmilk and 1 tablespoon butter in a saucepan over medium heat until steaming. Stir in 1/2 cup rice and a pinch of salt.
  2. Simmer uncovered until the rice is very tender and has absorbed most of the milk, 15 to 18 minutes, stirring now and then.
  3. Crack 1 egg into a small bowl and whisk it. Off heat, stir the egg into the warm rice until it turns pale and no streaks remain.
  4. Spoon into bowls and let cool for 2 minutes before serving.

Note Swap the almondmilk for any plant milk or dairy. Cover and chill leftovers up to three days. Serve warm or cold, and if it thickens too much, stir in a splash of milk to loosen it.

On the label

ALMONDMILK (WATER, ALMONDS), SUGAR, CALCIUM CARBONATE, SALT, POTASSIUM CITRATE, NATURAL FLAVOR, SUNFLOWER LECITHIN, GELLAN GUM, MIXED TOCOPHEROLS (VITAMIN E), VITAMIN A PALMITATE, VITAMIN D2.

Simple Truth, plant based milk, serving 240 ml, package 1.89 L. Ingredients as printed on the label.

More from Simple Truth

Other almond milk

Cooks as almond milk. Half of it left? Use up the almond milk.

Had this in a photo? Cook with it Photograph your shelf