Almond Rice Pudding & Strawberries

Almond Rice Pudding & Strawberries

Almond Rice Pudding in Stainless Steel Frying Pan and Stock Pot

10 Min
Preparation Time
30 Min
Cooking Time
40 Min
Total Time

Ingredients

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4 Servings

  • 4 1/3 cups - Unsweetened almond Milk
  • 1 1/3 cups - risotto rice
  • 1 - Vanilla pod, or 2stp. Vanilla Extract
  • 4 Tbsp. - Brown Sugar
  • 1/2 - Lemon
  • 1 pinch - Salt
  • 2 cups - Strawberries
  • 1/2 cup of Almond Slivers

Cookware Needed

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You Need: Knife | Cutting Board | Stock Pot | Spatula | Bowl | Frying Pan

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Original-Profi Collection® Frying Pan

Original-Profi Collection® Frying Pan

Original-Profi Collection® Frying Pan

From $289.00 AUD
$399.00 AUD From $289.00 AUD
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Original-Profi Collection®, Stew Pot

Original-Profi Collection®, Stew Pot

Original-Profi Collection®, Stew Pot

From $299.00 AUD
$399.00 AUD From $299.00 AUD
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Instructions

Step 1:

Cut the vanilla pod lengthwise and scrape out the seeds.

Step 2: 

Bring the almond milk, sugar, vanilla pods and pulp to a boil and stir continuously.

Step 3: 

Once the milk has come to a boil, add the rice and salt.

Step 4: 

After a minute, turn off the heat, cover the pot and leave it on the burner for 35 to 40 minutes.

Step 5: 

Zest the lemon after rinsing it in warm water and patting it dry.

Step 6: 

Toast the almonds in a dry frying pan. Wash the strawberries, remove the stalks and quarter. Mix the almonds and strawberries.

Step 7: 

Remove the vanilla pod from the rice and stir in the lemon zest. Serve the almond milk rice pudding while still warm with strawberries and almond slivers.

Tip: 

Eating the almond milk rice pudding cold also tastes wonderful. Just leave the rice pudding covered overnight in the refrigerator and then stir in 1 cup of almond milk once you are ready to eat it.

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