VANILLA RICE PUDDING WITH RASPBERRY SAUCE

Vanilla Rice Pudding with Raspberry Sauce

This Vanilla Rice Pudding with Raspberry Sauce recipe created by Leonie from The Style Insider is a modern spin on an old family favourite. Perfect for cold winter nights in.

 

DIRECTIONS

INGREDIENTS

For the rice pudding

VANILLA RICE PUDDING WITH RASPBERRY SAUCE

For raspberry sauce

  • 1 cup frozen raspberries
  • 1 tbsp maple syrup

METHOD

  1. In a medium size saucepan place 3 cups of Almond Breeze Almond Milk, rice, maple syrup, pinch of salt, cinnamon and nutmeg.
  2. Bring to boil over medium heat and let it cook over low heat for about 40 minutes, stirring frequently.
  3. When most of the liquid is already absorbed and few minutes before it’s finished, add 1 tsp vanilla. Stir well and set aside to cool.
  4. To prepare raspberry sauce, cook frozen raspberries and maple syrup over low heat for about 10 minutes until it turns into sauce.
  5. Serve rice pudding warm or cold (as you prefer) drizzled with warm raspberry sauce or just with some cinnamon and coconut sugar. Enjoy!
Serves 4
Prep Time 40 minutes