Almond Rice Pudding & Strawberries

Almond Rice Pudding & Strawberries

Almond Rice Pudding in Stainless Steel Frying Pan and Stock Pot

Recipe Instructions

Step 1:

 

Cut the vanilla pod lengthwise and scrape out the seeds.||

Step 2:

 

Bring the almond milk, sugar, vanilla pods and pulp to a boil and stir continuously.||

Step 3:

 

Once the milk has come to a boil, add the rice and salt.||

Step 4:

 

After a minute, turn off the heat, cover the pot and leave it on the burner for 35 to 40 minutes.||

Step 5:

 

Zest the lemon after rinsing it in warm water and patting it dry.||

Step 6:

 

Toast the almonds in a dry frying pan. Wash the strawberries, remove the stalks and quarter. Mix the almonds and strawberries.||

Step 7:

 

Remove the vanilla pod from the rice and stir in the lemon zest. Serve the almond milk rice pudding while still warm with strawberries and almond slivers.||

Tip:

 

Eating the almond milk rice pudding cold also tastes wonderful. Just leave the rice pudding covered overnight in the refrigerator and then stir in 1 cup of almond milk once you are ready to eat it.||