Nut Milk Rice Pudding Recipes

Steps:

• Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
• In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
• Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
• If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
• Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
• Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
• You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
• Bon Appetit!

Steps:

• In a heavy, medium saucepan, combine the milk, rice, sugar, vanilla seeds, vanilla pod, and salt. Bring to a boil over medium heat, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender, about 35 minutes. In a medium bowl, mix together the lemon juice, amaretto, and lemon zest. Slowly stir the lemon mixture into the rice mixture and cook for 10 minutes longer. Remove the vanilla pod and discard. Stir in the whipping cream (mixture will still be runny but will thicken as it cools). Spoon the rice pudding into bowls. Cover and refrigerate for at least 4 hours.
• Sprinkle the chilled rice pudding with sliced almonds and serve.

Steps:

• Preheat oven to 180 degree Celsius.
• Place the rice in an ovenproof pie dish.
• Add the apricots, currants and walnuts.
• Stir the milk through and blend in the cinnamon.
• Bake for 15 to 20 minutes or until warmed right through; stir halfway through the cooking time.
• Stir in sugar or substitute and rewarm for 5 minutes.
• Cover with foil (or lid) and allow to stand for 5 minutes before serving.

Steps:

• In a medium saucepan, bring Pure Almond, rice and salt to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 25 to 30 minutes. In a small bowl beat egg until well combined. Whisk a ladle of hot rice mixture into beaten egg. Add egg mixture back into saucepan and stir over low heat until thickened, about 10 to 12 minutes. Remove from heat and stir in vanilla, cinnamon, sweetener (if using) and raisins. Serve warm or cold.