Almond Milk Rice Pudding
Leftovers. That’s what’s constantly on my mind these days. Living by myself for the first time ever has its perks, but one of the [major] downsides is that I now have no one to eat my food. Talk about lack of motivation! So instead of cooking for a constant flow of roommates and friends, I now cook to feed my refrigerator.
This has a few benefits: I don’t always have to cook a fully rounded meal complete with vegetables, carbohydrate and protein. I can feed myself lunch and dinner for three days with only one stint in the kitchen. The downside? I love to bake. Imagine breakfast, lunch and dinner…of cupcakes [you get the picture].
So when the cupcakes have run out, the fridge is out of leftovers and your tired old cereal won’t cut it for yet another morning… spice up that breakfast menu with this little gem!
This is the ideal breakfast on the run. It is delicious, and doubles as dessert. Eat it hot or cold; either way, maybe you should make a double batch (it’s phenomenal). Get cooking!
- ½ cup Arborio rice
- ¼ cup sugar (less is good too!)
- 4 cups unsweetened vanilla almond milk
- ½ vanilla bean, split open (or 1 tsp vanilla extract, added at the end)
- 1 bay leaf (trust me)
Combine all of the ingredients.
Bring to a boil, reduce heat.
Simmer for 30-40 minutes or until the milk is thick and the pudding is very viscous.
Remove bay leaf and serve or chill.