Rice is cooked in sweet almond milk and seasoned with cinnamon, nutmeg and cardamom. Raisins are buried treasures within the rice pudding in this quick, healthy dessert. This recipe comes to us from Alice J. Di Gioia, author of 30 Days of Easy Entrees for the Single Vegetarian.
- 1 cup almond milk
- 1/4 cup white rice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cardamom
- 1/4 cup raisins
Place the almond milk in a medium saucepan over medium heat. Bring to a gentle bubble and lower the heat to simmer.
Add the rice and season it with the cinnamon, nutmeg and cardamom. Stir until the spices are evenly coating the rice and almond milk. Cook for 15-20 minutes, or until most, but not all, of the milk is absorbed.
Remove from heat, stir in the raisins and enjoy.