INGREDIENTS

Cinnamon Rice Pudding

Cinnamon Rice Pudding

  • 175ml Reduced Sugar Almond Breeze®
  • 130g leftover cooked rice, preferably basmati or jasmine
  • 1/4 tsp. ground cinnamon
  • 50g / 2oz sliced almonds
  • 1 tsp. agave

    DIRECTIONS

  • Combine rice, Almond Breeze® and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until the Almond Breeze® is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey. Microwave instructions: Combine rice, Almond Breeze® and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until the Almond Breeze® is thicker and rice is a bit creamy. Top with almonds and drizzle with agave. To roast almonds: Spread in an ungreased baking pan. Place in 180°C/350°F/Gas 4 oven and bake 10 minutes or until golden brown and fragrant; stir once or twice to assure even browning.

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