Festive Rice Pudding With Almonds Recipe

About this recipe

A creamy and aromatic rice pudding made with milk, cinnamon, and almonds, perfect for a comforting Jain-friendly dinner. This dish is traditionally served with a sprinkle of sugar and cinnamon for added warmth.

Ingredients

• 850G Riseria Campanini 3 Cereals Rice, 850G
• 200G Mergulo Original Plant-Based Butter
• NaN Unsweetened Almond Beverage
• 750G Short Dated Natco Whole Almonds, 750G
• - Tata Salt
• 250G Terre Exotique Cinnamon Stick, 15Cm, 250G
• - Silver Spoon Granulated Sugar

Instructions

1. 1. Rinse 1 cup of rice thoroughly under cold water and drain.
2. 2. In a large pot, bring 1 1/2 quarts of almond milk to a gentle boil over medium heat.
3. 3. Add the rinsed rice to the almond milk and reduce the heat to low. Stir well to prevent sticking.
4. 4. Cook the rice in the almond milk for 2 hours, stirring frequently every 20 minutes to ensure even cooking and prevent burning.
5. 5. If the mixture becomes too thick, add more almond milk as needed to maintain a creamy consistency.
6. 6. Twenty minutes before the cooking time is complete, add 1 1/2 sticks of cinnamon and 1 whole almond to the pot. Stir gently to infuse the flavors.
7. 7. Once the rice pudding is fully cooked and creamy, remove it from the heat and let it cool slightly.
8. 8. Serve warm with a pat of butter in the center and a sprinkle of sugar and cinnamon on top. Whoever finds the almond is said to have good luck for the coming year!