Maybe we can pretend that using almond milk makes this a little bit healthier. But it’s really there for the delicate almond flavor.
This pudding is cooked in the oven and, as it bakes, it is infused with the scent of toasting almond and vanilla. I don’t need to tell you that it smells absolutely amazing.
I tried out this particular technique after flipping through a flea market book find – Edna McHugh’s Happy Endings. The book is fun, although, in the depth of winter, reading the back jacket description which states that Ms McHugh “lives on the Pacific Ocean (Malibu, California) and cooks in a bathing suit (blue jeans in winter)” made me a tiny bit resentful.
Vanilla-almond riz au lait
- 4 T basmati rice
- 5 T sugar (I used 3 white granulated + 2 natural vanilla sugar)
- pinch of salt
- 4.5 cups of almond milk
- 1/4 t cinnamon
- 1/4 t nutmeg
1. Preheat oven to 300F. In a baking dish, stir together 3 cups of milk and rice, sugar and salt.
2. Bake for about 2.5 to 3 hours, until creamy. During the first hour, stir through with a fork 2-3 times. During the second hour, add in the last cup and a half of almond milk and stir through a few more times.
During the third hour, add in cinnamon and nutmeg and stir in gently.
3. Cool and chill thoroughly before serving.
Serve with salted caramel, if you’d like.