Almond Rice Pudding


  • 700ml almond milk (vanilla almond breeze if possible)
  • 500ml almond milk unsweetened
  • 225g white or brown rice, uncooked
  • 50g sugar or 100g stevia
  • 1 teaspoon vanilla
  • cinnamon to taste


  • Combine almond milk and rice in a large saucepan, and bring to a boil.
  • Reduce heat and simmer for 5 – 10 minutes (leave on for longer for thicker pudding) with the lid on until the rice is soft.
  • Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
  • Refrigerate leftovers within 2 hours.

Adapted from the original recipe from here.


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