nutritional information


  • Calories: 190
  • Protein: 5 g
  • Total Fat: 11 g
  • Saturated Fat: 1 g
  • Carbohydrates: 19 g
  • Sodium: 70 mg
  • Fiber: 3 g

Toasted Almond Rice Pudding

Toasted Almond Rice Pudding

Serves 8

For best flavor and texture, be sure this pudding is thoroughly chilled before serving. If you like cinnamon, sprinkle a generous amount on top.
  • 1 ¼ cups blanched slivered almonds (5 oz.)
  • ¼ tsp. salt
  • ½ cup uncooked rice (such as arborio, basmati or jasmine)
  • 1 vanilla bean, split lengthwise, or 2 tsp. vanilla extract
  • ¼ cup plus 1 Tbs. maple syrup or ¼ cup plus 2 Tbs. maple sugar
  • Fresh strawberries and mint sprigs for garnish

1. Preheat oven to 350°F. Spread almonds on baking sheet and bake until golden, about 8 minutes. Remove from oven; set aside to cool.

2. In medium saucepan, bring 1 cup water and salt to a boil over high heat. Add rice, reduce heat to low, cover and simmer until water is absorbed and rice is tender, 16 to 20 minutes, depending on type of rice.

3. Meanwhile, chop 1/4 cup toasted almonds and set aside for garnish. In blender, combine remaining 1 cup toasted almonds and 1 cup water. Blend until mixture is smooth, 1 to 2 minutes. Add 1 3/4 cups water and blend until smooth, about 1 minute.

4. Strain almond “milk” through cheesecloth into cooked rice in saucepan, squeezing out as much liquid as possible. (Or, strain “milk” through fine-mesh sieve several times before adding to rice.)

5. If using vanilla bean, scrape seeds into rice mixture with tip of knife then add bean, or stir in vanilla extract. Stir in maple syrup, return to a simmer and cook uncovered, stirring occasionally, until thickened slightly, about 8 minutes. Remove from heat; cool slightly. Transfer pudding to a bowl, removing vanilla bean if using. Cover and refrigerate overnight.

6. To serve, spoon rice pudding into dessert dishes, sprinkle with reserved almonds and garnish with strawberries and mint sprigs.

June 2000

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The liquid to grain ratio here is just fine. Rice puddings vary widely in the ratio they call for because puddings are very flexible and because some people prefer them thicker, thinner, more or less toothsome. Here, they're going for a short-cooked, more toothsome, less "puddingy" pudding, maybe in an effort to preserve the fresh almond milk flavor, but more likely because VT recipes in general tend to go for "fast and easy" so they might have been frightened away from a longer cooking time. In any case, don't fear wasting the fresh almond milk. If the pudding is thinner than you want, just cook it for a bit longer until the texture seems right to you (remembering that it will firm up a bit in the refrigerator). If it's too thick, add more water or milk of your choice and cook for just a few extra minutes to let the rice starch work its way into the new liquid. You really can't go wrong here.

Amy - 2013-12-24 21:28:37

The liquid to grain ratio seems out of whack. Haven't tried making this yet but don't want to waste homemade almond milk if the recipe is not correct! Can someone verify? Thank you!

nf207 - 2013-08-19 17:08:02

I always use black or brown rice, thinking it was the most nutritionally complete.

Kathryn - 2013-08-13 03:03:02

Omg! So good. Just made this today and my fiancé and I luv it. I added cinnamon and nutmeg; such a warm taste . Thank you!

Murielle - 2013-08-13 02:28:39

Cannot wait to make this. My husband and I both love rice pudding!

Marilyn West - 2011-10-04 20:02:28