I am sitting on the couch waiting for Downton Abbey to start. It has been so long since Season 2 ended that I almost forget what happened, but I have been looking forward to this for many, many, many months. I feel badly for my family who is going to have to endure me speaking in my terrible British accent for the next 3 months of Mondays. From this point forward, please read this with a British accent and go fetch yourself a cup of tea. 🙂
Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking, and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy. I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of extract if you prefer.
This rice pudding is great after dinner, but I actually like to eat it for breakfast. I think that this would be a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. I think that I am going to try to make it with quinoa and see what happens; it would be a really healthy and protein filled breakfast that way.
1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding) 1/3 cup sugar 1 vanilla bean, seeded and scraped 7 cups Almond Breeze, vanilla or unsweetened pinch of sea salt berries
Start by rinsing the rice with water. Add to a medium saucepan.