So rich, creamy and delicious. I love the flavor of almond and this Almond Rice Pudding may be my new favorite thing.
Rice Pudding in the Pot
It was seriously difficult to stop eating it once I had perfected the recipe. After I portioned 4 servings, there was a little left in the pot (imagine that – lol). I had no problem eating it right out of the pot, while it was warm…. Yummy!!
I used lowfat milk in my recipe (2%), but you can make it richer by using whole milk, or evaporated milk. Or you always have the option of using soy milk, rice milk, almond milk, etc.
| Almond Rice Pudding |
Recipe Type: Dessert
Author:
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Creamy and delicious pudding made with leftover rice.
Ingredients
- 1 1/2 cups of milk (I used 2%)
- 2 egg yolks
- 2 cups leftover white rice
- 1/3 cup brown sugar
- 6 oz. (half a can) of Almond Cake & Pastry filling
- 2 Tbsp unsalted butter
- 1 tsp pure Almond extract
- 1/4 cup Sherry
- 3 Kraft caramels
- 1/2 cup slivered almonds
- Whipped cream and slivered almonds, for garnish
Instructions
- Whisk milk and egg yolks in a cold medium saucepan.
- Add the rice and brown sugar.
- Cook over medium heat, stirring to be sure the rice is not sticking to itself.
- Once the milk is steamy add the almond filling, butter, almond extract, sherry, Kraft Caramels and slivered almonds.
- Allow to simmer on low for 10 minutes, stirring often.
- Be sure to keep an eye on it because you don’t want it to scorch!
- Once the caramels are melted and the pudding has a creamy texture, taste it.
- Adjust it to your palate, if you think it needs more sugar go ahead and add a little.
- Add more milk if you want it thinner.
- Remove from heat and divide among 4 serving dishes.
- Serve warm with whipped cream, if desired.
- Or refrigerate until ready to serve.
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