Ingredients
Method
- In a medium saucepan, combine rice, almond milk, cinnamon stick, lemon zest, and salt.
- Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
- Cook for 25–30 minutes, stirring regularly, until the rice becomes creamy and tender.
- Remove the cinnamon stick. Stir in the maple syrup (or honey), vanilla extract, and raisins (if using). Mix well.
- Simmer for another 5 minutes until everything is well combined and creamy.
- Serve warm or chilled. Sprinkle with extra cinnamon and lemon zest before serving if desired.
Notes
Rice pudding is that beloved, comforting dessert found in countless cultures, cherished for its simplicity, flexibility, and the heartwarming memories it can evoke. Whether served hot out of the pot or chilled for a refreshing treat, its creamy texture and subtle flavors delight both children and adults alike.
Looking to personalize your rice pudding or boost its nutritional value? Here are a few expert tips and strategies:
- Opt for short-grain rice for a creamier texture, but if unavailable, Arborio or even sushi rice are great substitutes.
- If you're aiming for a vegan or lactose-free dessert, almond milk, coconut milk, or oat milk all yield deliciously smooth results. Each brings its own subtle note to the pudding.
- Don't let the rice stick! Frequent stirring during cooking is key. If your pudding begins to dry out, simply add a splash more milk.
- Prefer a richer flavor? Try stirring in a tablespoon of coconut oil or a bit of butter toward the end.
- For a sophisticated twist, experiment with flavors—add a few cardamom pods, star anise, or orange zest during simmering.
- Chilling the pudding for a few hours develops a thicker consistency and intensifies the flavors.