When I was a little girl my mom used to make rice pudding for me when I had a tummy ache. I loved the creamy sweet pudding so much you can bet I feigned a stomach ache on occasion just to get her to make it for me.
My version is simply made with only a few ingredients and uses brown rice and almond milk. My mom put raisins in her rice pudding but Jax doesn’t care for raisins so I add cherries instead. They give the rice pudding a sweet, tart element and add a nice chew. And speaking of chew using brown rice gives this rice pudding more texture since brown rice doesn’t soften up (or moosh) the way white rice does.
This recipe calls for vanilla almond milk but using chocolate almond milk would be delicious. This rice pudding treat is delicious enjoyed warm or cold. Serve it in small bowls as an after-school snack to keep the kids fueled before dinner time.
Cherry Almond Brown Rice Pudding
Ingredients:
- 3 cups sweetened vanilla almond milk
- 1 cup quick cook brown rice
- 1/2 cup dried cherries
- 1/2 cup slivered or sliced almonds
- 1 tsp ground cinnamon
Directions:
- Add the brown rice to a medium saucepan with two cups of the almond milk. Simmer over medium/low heat, stirring occasionally until rice is cooked and all the almond milk is evaporated.
- Add the remainder of the almond milk, almonds, cherries and cinnamon to the rice and mix until well combined.
- Serve warm or cold.
