Almond Rice Pudding & Strawberries

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.