Description

This creamy Almond Milk Rice Pudding is a rich and comforting dessert made with short-grain rice simmered slowly in unsweetened almond milk. Lightly sweetened with cane sugar and delicately infused with rose water, this dairy-free pudding is garnished with pomegranate arils, pistachios, coconut flakes, and cinnamon for added texture and flavor. Perfect for a warm treat or chilled dessert, it offers a naturally vegan and gluten-free option.

Ingredients

Main Ingredients

1 cup short-grain rice
3 tablespoons cane sugar
Pinch salt
6 cups unsweetened almond milk
1 teaspoon rose water

For Serving

Pomegranate arils (to taste)
Pistachios (to taste)
Coconut flakes (to taste)
Cinnamon (to sprinkle)

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Instructions

Rinse the rice: Rinse the short-grain rice under cool running water until the water runs clear to remove excess starch and ensure a creamy texture when cooked.
Start cooking the rice: In a medium saucepan, combine the rinsed rice, cane sugar, salt, and 1 cup of the almond milk. Cook over medium-low heat, stirring continuously to prevent sticking, until the almond milk is mostly absorbed and the rice begins to soften, about 5 minutes.
Simmer with remaining almond milk: Gradually add the remaining 5 cups of almond milk one cup at a time. Continue stirring and cooking over medium-low heat. Allow each addition of almond milk to be absorbed before adding the next, until the mixture thickens to a creamy pudding consistency. This process takes approximately 25-30 minutes. The mixture will transition from watery to thick and creamy as the rice absorbs the liquid.
Finish with rose water: Remove the pudding from heat and let it cool for about 5 minutes. Stir in the rose water gently to infuse the delicate floral flavor throughout the pudding.
Serve with toppings: Spoon the almond milk rice pudding into bowls and garnish with pomegranate arils, chopped pistachios, coconut flakes, and a light dusting of cinnamon to add color, crunch, and aroma. Serve warm or at room temperature as desired.

Notes

Short-grain rice is preferred for its creamy texture; sushi rice or arborio rice can also be used.
Stirring frequently during cooking prevents the rice from sticking to the pan and burning.
Adjust sweetness by increasing or decreasing cane sugar according to taste.
Rose water adds a fragrant floral note; omit if unavailable or substitute with vanilla extract for a different flavor profile.
This pudding can be served warm or chilled; if chilling, cover and refrigerate for up to 3 days.
For a richer consistency, substitute some almond milk with coconut milk.

Prep Time: 5 minutes
Cook Time: 27 minutes
Category: Dessert
Method: Stovetop
Cuisine: Middle Eastern