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almond rice pudding

(2 ratings)
Megan213 avatar
Recipe by
Megan Todd
@Megan213
Warren, OH

Another delicious recipe from my kids' Nanny. Of course, due to multiple food allergies, I've had to alter the recipe to meet my family's needs. Recipe can be easily altered back to it's original version, just add milk, and cinnamon. But I must say, this version has a delicious flavor and is much lighter and healthier too. This is the only way I prepare this wonderful treat and everyone just enjoys it. I get lots of requests for this. Even if you aren't sensative or allergic to dairy, try it with the almond milk..... you may find you love it! Hope you enjoy!

(2 ratings)
yield 12 serving(s)
prep time 10 Min
cook time 1 Hr
method Stove Top

Ingredients For almond rice pudding

  • 1/2 gal
    vanilla almond milk
  • 1 c
    sugar
  • 1 c
    rice, uncooked
  • 4
    eggs, separated
  • 1 tsp
    vanilla extract
  • 1 tsp
    allspice, (or nutmeg)

How To Make almond rice pudding

  • 1
    In a large saucepan, 3-5 quart, add milk, rice, and sugar. Cook on medium heat until rice is fully cooked, and mixture is completely rice. About an hour. Stir frequently throughout cooking, and constantly the last 10-15 minutes. Remove from heat.
  • 2
    In a small bowl, mix together the 4 egg yolks and vanilla, add to rice pudding and stir in quickly. Eggs will cook fast, so be sure to stir in until completely mixed in.
  • 3
    Add 4 egg whites to bowl, and beat on high with a mixer until whites form stiff peaks. Fold into rice mixture. Add allspice or nutmeg, fold into pudding. Allow to cool on counter for a half hour. May serve warm. Or if serving cold, allow to refrigerate 4 hours.
  • 4
    Serve with whipped topping if you like :) enjoy!
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