We’ve taken rice pudding, that most comforting of desserts, and made it dairy-free by using almond milk, which suffuses the rice (nutty-tasting jasmine or basmati) with sweet almond flavor. If you prefer, substitute low-fat (1%) dairy milk for the almond milk.
1/2 cup jasmine or basmati rice
3 cups almond milk (almond beverage)
1/4 cup sugar
1/4 teaspoon salt
1/3 cup dark or golden raisins
1/4 teaspoon almond extract
1. In a large saucepan, combine the rice and water to cover. Bring to a boil and boil 5 minutes. Drain.
2. Return the rice to the pan. Add the almond milk, sugar, and salt, and bring to a boil over medium heat. Reduce to a simmer and cook, uncovered, stirring frequently for 30 minutes.
3. Add the raisins and continue to cook, stirring frequently, until the rice is tender and the pudding is thick, about 10 minutes.
4. Remove from the heat and let cool to room temperature. Stir in the almond extract. Serve at room temperature or chilled. Makes 4 servings
Almond milk is made by crushing almonds, steeping them in water, then straining and pressing them to extract their liquid. Manufacturers generally add vitamins and minerals, such as vitamin D and calcium. Almond milk is also high in vitamin E. It can be found in health-food stores, packed in aseptic containers. You can also make your own almond milk: Grind almonds in a food processor, add cold water to cover, and let stand for 30 minutes. Strain, pushing on the solids to extract as much liquid as possible.
If you are carefully watching your sodium, be sure to read this before preparing this recipe:Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.