Summertime Rice Pudding

10 ingredients
4 steps

Ingredients

  • 2 cups Almond Milk, Unsweetened
  • 12 ounces Evaporated Milk
  • 1 cup Enriched Long Grain White Rice
  • 1/2 teaspoon Almond Extract
  • 1/3 cup Sugar
  • 1 cup shredded carrot
  • 1 cup chopped strawberries
  • 1 cup raw sweet corn kernels, sliced fresh off the cob
  • Juice from 1/2 lime
  • Sliced Almonds, for topping

Directions

  1. 1
    Add the almond milk, evaporated milk and rice to a saucepan. Heat over medium heat to a boil, stirring frequently. Once boiling, adjust the burner to a low heat setting and allow to simmer gently for about 30 minutes, or until thickened to a pudding consistency. Frequent stirring will be required.
  2. 2
    When the rice mixture thickens, add the almond extract and sugar. You can add more/less sugar, depending on your preference. Taste the mixture to evaluate flavor and tenderness of the rice.
  3. 3
    Remove the pan from the heat and cover with a lid for about 15 minutes. Once the mixture has cooled somewhat, add in the carrots, strawberries, corn and a squeeze of fresh lime juice. Mix well.
  4. 4
    Chill before serving. Top with sliced almonds or the nuts of your choice!

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