Recipe: Cinnamon-Almond Rice Pudding (serves 1) and Homemade Almond Milk

CINNAMON-ALMOND RICE PUDDING

3/4 cup cooked rice (preferably basmati or jasmine)
3/4 cup almond milk*
1/4 tsp. ground cinnamon
1/4 cup sliced almonds, toasted
1 tsp. honey

Combine rice, almond milk 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 4-5 minutes, until milk is thickened and rice is a bit creamy.

Serve in a bowl, topped with almonds and drizzle with honey.

OR, TO COOK IN A MICROWAVE:
Combine rice, milk and cinnamon in a microwave-save serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 minutes more, until milk is thickened and rice is a bit creamy. Top with almonds and Drizzle with honey.

Makes 1 serving

*Almond milk can be made at home with the recipe below, or buy it in a shelf-stable box, next to the soy milk in most supermarkets.

ALMOND MILK

1 cup natural or blanched almonds
3 cups water
1 tsp. honey or vanilla extract

Add ingredients to blender. Process at low speed for 1 minute, and 3 minutes at high speed until smooth. Strain the mixture through cheese cloth to remove remaining solids. Refrigerate.

Source: Almond Board of California