Comfort Rice Pudding

It's been slushy and snowy and windy and all kinds of winter up in Seattle - if anything, I just want comfort foods. One of my favorites is Rice Pudding - this is a version I mix together, it's pretty hard to mess up and it'll even get the biggest naysayers on pudding asking for more. I like to fuse in my Persian roots with the almond milk - makes me feel a little more at home.

Comfort Rice Pudding

3/4 cups uncooked white rice
1.5 cups water
2 cups almond milk
1 egg
1/3 cup white sugar
1/8 teaspoon ground nutmeg (fresh if you have it)
1/4 teaspoon almond oil
2-3 ground cardamom pods
1/4 teaspoon salt
1 tablespoon unsalted butter
1/2 teaspoon vanilla extract

Add uncooked white rice to 1.5 cups water and raise to a boil. Cover the pot and let boil until the water is completely evaporated - about 10-15 minutes. Add egg, beaten, almond milk and white sugar, ground nutmeg, almond oil, cardamom, salt, unsalted butter, and vanilla. Stir frequently until the pudding becomes a thick consistency. Let sit - enjoy hot or cold.




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