Almond Rice Pudding

Triple Almond Flavor!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes


2 cups whole milk + 1/4 cup

3/4 cup sugar

3 egg yolks

2 cup cooked short grain rice

1 tsp vanilla extract

1 tsp almond extract

1/2 cup raisins

1/2 tsp cinnamon + sprinkles

1 tsp corn starch

1/4 cup almond butter

1 cup almond slivers

whip cream

Cooking Tools

Double boiler 

Put enough water in the bottom half of the double broiler and bring to a boil then reduce to a simmer. In the top half whisk together, milk, egg yolks, sugar, vanilla extract, almond extract and cinnamon. Whisk continuously as it cooks and thickens. Whisk together the 1/4 cup of milk and corn starch and pour into the liquid to thicken even more.  Add in rice and raisins and cook for additional few minutes. Remove from heat and cool. Prepare serving bowls by spreading almond butter around the rim and dipping into the slivered almonds.  Spoon in cooled Almond Rice Pudding into the prepared serving bowl and refrigerate for a few hours until chilled.  Serve with a dollop of whipping cream and sprinkle with some ground cinnamon.
Serves 4

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