Rice Pudding. The Best Almonds Make the Best Almondmilk. Search Our Recipes For New Ideas! Find Ways to Include Almond Breeze in Your Pudding Recipes Now!

Also, no need to use half and half it was just as good with the skim milk---save yourself the calories! This version of rice pudding uses brown rice, cinnamon, and almond extract to make a slightly nutty comfort dessert. Rice pudding is the ultimate comfort dessert. You can cook Rice Pudding using 9 ingredients and 3 steps. Here is how you cook that.

Ingredients of Rice Pudding

1. Prepare 2 cups of water.
2. You need 1 cup of long grain rice.
3. Prepare 2 of and 1/2 cups whole milk.
4. It's 2 of and 1/2 cups half n half.
5. Prepare 2/3 cup of granulated sugar.
6. It's 3/4 teaspoon of vanilla extract.
7. It's 3/4 teaspoon of almond extract.
8. It's 1 teaspoon of cinnamon.
9. You need of Freshly grated nutmeg about 8 swipes.

Check out this collection of popular rice pudding recipes and add one to your recipe box. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled. Remove from heat and stir in vanilla.

Rice Pudding instructions

1. Bring water to a boil and cook the rice..
2. When the water is fully absorbed into the rice. Stir in the milk, half n half and sugar. Cook on medium high until simmering. Reduce heat to medium low cook about 30 minutes. Then reduce heat to low and cook 15 minutes more. The rice will become thick and you want to be constantly stirring. When complete the spoon should be able to stand up in the middle without support from you..
3. Remove the pot from the heat. Keep stirring. Add the vanilla and almond extracts, cinnamon, freshly grated nutmeg. Transfer the rice to a bowl and cover. Serve once completely chilled..

Turn into a bowl or cups. You can sprinkle cinnamon on the top if you like. Bring to a boil, stirring occasionally. When milk is boiling, add rice and reduce to a simmer. Rice: You can use uncooked long-grain or short-grain white rice here, but not uncooked brown rice, which needs more cooking liquid than white.