Almond milk rice pudding

Ingredients

• 1 litreunsweetened almond milk
• 180 ground-grain rice, such as bomba
• 120 gsugar
• 1 or 2cinnamon sticks
• peel of 1lemon
• peel of 1orange
• 1 pinchsalt
• to tasteground cinnamon

Instructions

1. 1

   Prepare the peel

   Wash and peel the orange and lemon, removing just the coloured zest and leaving the white pith behind.

2. 2

   Infuse the milk

   Warm the almond milk in a saucepan with the citrus peels and cinnamon sticks. Let it infuse, then take the pan off the heat as soon as the milk begins to boil.

3. 3

   Remove the peel

   Lift the orange and lemon peels out of the milk.

4. 4

   Cook the rice

   Add the rice and pinch of salt, return the pan to the heat and cook gently for about 40 minutes. Stir from time to time, then almost continuously towards the end so the rice does not stick and releases its starch.

5. 5

   Add the sugar

   Stir in the sugar and cook for a further 5 minutes.

6. 6

   Cool the pudding

   Take the pan off the heat when the pudding reaches the consistency you want. Leave it to cool to room temperature before refrigerating.

7. 7

   Serve chilled

   Serve the rice pudding well chilled, with ground cinnamon sprinkled over the top.

What is almond milk rice pudding?

Rice pudding is a familiar comfort dessert in many cuisines, including Spain, where arroz con leche is often made with dairy milk. This version uses almond milk and the classic fragrant pairing of citrus peel and cinnamon.

Round-grain rice releases starch as it simmers, helping the pudding become creamy without needing cream. Slow cooking and chilling give it time to develop its texture and flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 4g protein, 67g carbs, 3g fat.

Most of the carbohydrates come from the rice and sugar, while the almond milk contributes some fat and a small amount of protein. For a more balanced plate, serve a modest bowl after a meal that includes a protein-rich main and vegetables.

Choosing the ingredients

Rice: Bomba or another round-grain rice is suited to a soft, creamy pudding. Keep the grains whole rather than using broken rice, which can turn the mixture pasty.

Almond milk: Use an unsweetened variety so the sugar in the recipe controls the sweetness. Different brands vary in thickness and flavour, so the finished pudding may vary slightly.

Infusing the milk

Citrus peel: Remove only the coloured zest and leave the bitter white pith behind. Broad strips are easy to lift out after the milk has been infused.

Cinnamon: Let the sticks steep in the warm milk with the peel, then remove the peel before adding the rice. This gives the base a gentle aroma without leaving the citrus in to cook for the full time.

Getting the texture right

Gentle heat: Keep the rice at a low simmer rather than a rolling boil. Stir periodically at first, then more frequently towards the end as the pudding thickens.

Doneness: The rice should be tender and the mixture creamy, not dry. It will become firmer as it cools, so take it off the heat when it is still a little looser than your preferred chilled texture.

Timing and chilling

Simmering: Allow about 40 minutes for the rice to cook before adding the sugar, then cook for another 5 minutes. The exact finish depends on the rice and the heat, so use tenderness and consistency as your guides.

Cooling: Let the pudding reach room temperature before putting it in the fridge. Chill it thoroughly for the intended cold, spoonable finish.

How to serve it

Cinnamon: Sprinkle ground cinnamon over each serving just before it goes to the table. A light dusting lets the citrus and almond flavours remain noticeable.

Pairings: Serve it on its own as a small dessert, or alongside fresh orange segments for a bright contrast. It also works well as part of a selection of chilled desserts.

Recipe notes & tips

• Use a wide, heavy-based saucepan to help the rice cook evenly.
• Keep the heat low once the rice is added so the almond milk does not catch on the bottom.
• Stir especially often during the final part of cooking, when the mixture is thickest.
• Taste the rice near the end of cooking to check that it is tender before adding the sugar.
• Remove the citrus peel before the rice goes into the milk for a cleaner infusion.
• Dust with ground cinnamon just before serving for the clearest aroma.

Variations

• More citrus: Add a little extra coloured lemon zest to the infusion for a brighter flavour.
• Cardamom: Add a lightly crushed cardamom pod alongside the cinnamon for a different aromatic note.
• Less sweet: Reduce the sugar to suit your taste, keeping in mind that it is added near the end.
• Vanilla: Infuse the milk with a little vanilla for a softer, rounded aroma.
• Toasted almonds: Scatter chopped toasted almonds over each bowl for a crunchy contrast.

Common mistakes to avoid

• Removing too much pith: The white layer can taste bitter, so pare away only the coloured zest.
• Boiling the rice hard: A vigorous boil can make the milk catch and the rice cook unevenly; keep it at a gentle simmer.
• Stirring too little at the end: Thickening pudding can stick to the pan, so stir almost constantly in the final stage.
• Cooking until completely firm: The pudding sets further as it chills, so stop while it is still slightly loose.
• Adding sugar too early: Follow the method and add it after about 40 minutes of cooking, then simmer for a further 5 minutes.

How to store

Once cooled to room temperature, cover and refrigerate for up to 3 days. Serve cold; if you prefer it warm, reheat gently in a saucepan with a splash of almond milk, stirring often.

Frequently asked questions