These days I feel like the time should stop and the next week should never come. The thought of family leaving is making me really sad. Ever since we shifted into our new house, everyone has been there and now suddenly I will be all alone after hubby goes to office. I know i’ll get busy because the house needs so much work plus there’s always my blog to keep me busy. But it was so wonderful to have family by my side for the last 1 month and now that they are leaving, I just want the time to stop. Wishful thinking!
Other than this I have some good news to share with you. If you follow me on social media, then you already know this – my recipe for Strawberry Lassi got featured in Low Sugar Living Magazine. I got really excited, I know not a very big deal but it’s the first time I saw my name and recipe in a magazine and it sure made my happy. And so I wanted to share it with my readers! Sharing with you guys a picture from the magazine below.
And now coming to this dessert – Almond Milk Rice Pudding. This is Indian style rice pudding but made with almond milk in stead of regular milk. Kheer, as we call rice pudding in India is one of the most popular homemade sweets back home. I remember as a kid whenever I asked mom to make something sweet, she would always make kheer. I think there are 2 reasons for this – 1) kheer or Indian rice pudding is delicious 2) it’s easy to make with readily available ingredients. And so it was obvious why mom made this for us more often than any other sweet. I bet every Indian has grown up eating homemade kheer and has wonderful memories associated with it.
While I love the traditional version, this time around I thought of giving it a twist and used Almond Breeze Almondmilk Original. I recently started using almond milk, have you guys tried it? It’s awesome in shakes & smoothies and yes it was amazing in this rice pudding too! The Almond Breeze Original is also very nutritious – it’s a great source of calcium and vitamin D & E. I think what I like most about this product is that it doesn’t have that chalky taste which is quite prominent in other non-dairy beverage.
I made this rice pudding in a very Indian way with cardamom, saffron and nuts. And I also topped with some sliced almonds and fresh mango. This Almond Milk Rice Pudding tastes best when chilled. Now again back home, some people like warm kheer while other prefer it cold. But for this particular pudding, I strongly suggest to serve it chilled. Also, make it a day ahead, it tastes so much better since the flavors are all the more intermixed.
*Wash the basmati rice and soak it in enough water for 30 minutes. Drain and set aside.
In a pan heat ghee (clarified butter) on medium heat and add 2 cloves to it.
Once the ghee is hot, add the soaked rice to the pan.
Cook for 2-3 minutes or till the rice starts to turn light pinkish in color . Remove from flame and set aside. [Note: Skip this step if vegan]
In a pan, heat almond milk. Bring it to a boil.
Add rice to it and mix.
Lower the heat to medium and cook the rice with the almond milk, stirring at regular intervals. We want the pudding to be thick and rice thoroughly cooked This process takes around 20-25 minutes.
After around 25 minutes, the pudding will thicken. Add crushed cardamom seeds and mix.
Also add saffron strands, golden raisins and mix.
Switch off the flame, and after 2 minutes add the sugar and mix till well combined.
Pour the almond milk rice pudding into serving glasses/bowls and top with chopped mango and sliced almonds. Chill in the refrigerator for a minimum of 4 hours before serving.
* To make this vegan, skip the 1st step of frying the rice in ghee. Soak the rice and then drain and add is directly to the boiling almond milk.
* The pudding thickens as it cools down, so do not make it super thick in the beginning.
Disclosure: This post is sponsored by Almond Breeze Almondmilk. All opinions expressed are my own.
Almond Milk Rice Pudding
- ¼ cup basmati rice
- 32 oz pack of Almond Breeze Almond Milk Original
- 5-6 tablespoons granulated white sugar or to taste
- 5-6 green cardamom pods, seeds taken out & crushed
- 1 tablespoons golden raisins
- ¾ teaspoon ghee, clarified butter
- 2 cloves
- few saffron strands
- sliced almonds, to garnish
- chopped mango, to garnish
- Wash basmati rice and soak it in enough water for 30 minutes. Drain and set aside.
- In a pan heat ghee (clarified butter) on medium heat and add 2 cloves to it.
- Once the ghee is hot, add the soaked rice to the pan.
- Cook for 2-3 minutes or till the rice starts to turn light pinkish in color . Remove from flame and set aside. [Note: Skip this step if vegan]
- In a pan, heat almond milk. Bring it to a boil.
- Add rice to it and mix.
- Lower the heat to medium and cook the rice with the almond milk, stirring at regular intervals.We want the pudding to be thick and rice thoroughly cooked. This process takes around 20-25 minutes.
- After around 25 minutes, the pudding will thicken. Add crushed cardamom seeds and mix.
- Also add saffron strands, raisins and mix.
- Switch off the flame, and after 2 minutes add the sugar and mix till well combined.
- Pour the almond milk rice pudding into serving glasses/bowls and top with chopped mango and sliced almonds.
- Chill in the refrigerator for a minimum of 4 hours before serving.
Almond Milk Rice Pudding