Almondmilk Rice Pudding with Cardamom

Almondmilk Rice Pudding with Cardamom

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Life speeds up in the Fall when the kids go back to school, so I love the Silk® Almondmilk Shelf-Stable products because I can have them on hand when I simply don’t have time to run to the store. These single-serve bottles require no refrigeration until after opening and are compact, so they easily fit inside my pantry. I was able to find both the Silk® Almondmilk and Cashewmilk with Caramel and Silk® Unsweetened Vanilla Almondmilk 4-pack bottles at my local Silk® Unsweetened Vanilla Almondmilk in the shelf stable milk aisle.

My active teen has golf practice right after school, so by the time she gets home she is dying to have a snack that will tide her over until dinner time.  Silk® Almondmilk is calcium-rich and adds a delicious nutty flavor to this tasty comfort food. It also has no cholesterol, no saturated fat, no artificial colors, flavors or other funny business!

Not only do the Silk® Almondmilk bottles make great snack beverages, but I can use these single-serves to make a gloriously delicious cardamom rice pudding in about 30 minutes. The warm spiciness of the cardamom pairs well with the delicious Silk® Unsweetened Vanilla Almondmilk. This super easy pudding recipe tastes good hot or cold, so I can make batches in my rice cooker and have it ready to go when needed.

You Will Need:

  • 1 cup of rice (use a regular measuring cup – not the rice cooker cup)
  • Two (2) 10 oz. bottles of Silk® Unsweetened Vanilla Almondmilk  * Variation — You may also use the Silk® Almondmilk and Cashewmilk with Caramel for this recipe, but omit the 1/2 cup of added sugar.
  • 1 cup of water
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of powdered cardamom or about 10 seeds from cardamom pods
  • 1/2 cup of sugar
  • fresh fruit or berries
  • (optional) chopped pecans
  • rice cooker

How to Prepare:

1. If you are using powdered cardamom, then skip to step 2. If you are using pods, put about 4-5 green pods in a mortar and pestle. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. You may use powdered cardamom to speed up the process, but I prefer using cardamom pods.

 

Cardamom is best stored in the pod as exposed or ground seeds quickly lose their flavor. The papery outside comes off quickly. Set aside about 10-15 cardamom seeds. The flavor will seep into the whole rice dish and the seeds will soften in the moist heat.

2. Add one cup of measured rice to rice cooker. Pour in one 10 oz bottle of  Silk® Unsweetened Vanilla Almondmilk and one cup of water. Stir in sugar, cinnamon, cardamom seeds.

3. Set to cook and let the rice cooker do it’s magic! When the rice cooker is done and switches to the ‘warm mode’, carefully lift the rice cooker lid and pour in one more bottle of Silk® Unsweetened Vanilla Almondmilk.

4. Leave the rice cooker on the warm setting and let it sit for about 15 more minutes. The extra Silk® Unsweetened Vanilla Almondmilk will absorb into the rice making it creamy and rich.

5. Serve immediately (it’s almost impossible to NOT have some when it’s hot!), or cover in a storage container and chill in the refrigerator for later.

When serving the rice pudding, I like to top with fresh berries and nuts. Be creative!

This rice pudding recipe is great to have on hand for an impromptu dinner party. This rich gourmet tasting dessert is a snap to make and the shelf-stable Silk® Almondmilk products have the same taste that I love in their refrigerated products.

Save $1.00 with the purchase of ONE Silk Single Serve Bottles (4-pack) at Walmart here. 

 

Almondmilk Rice Pudding with Cardamom

Serving Size: 4

Ingredients

  • 1 cup of rice (use a regular measuring cup - not the rice cooker cup)
  • Two (2) 10 oz. bottles of Silk® Unsweetened Vanilla Almondmilk  * Variation -- You may also use the Silk® Almondmilk and Cashewmilk with Caramel for this recipe, but omit the 1/2 cup of added sugar.
  • 1 cup of water
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of powdered cardamom or about 10 seeds from cardamom pods
  • 1/2 cup of sugar
  • fresh fruit or berries
  • (optional) chopped pecans
  • rice cooker

Instructions

  1. 1. If you are using powdered cardamom, then skip to step 2. If you are using pods, put about 4-5 green pods in a mortar and pestle. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. You may use powdered cardamom to speed up the process, but I prefer using cardamom pods.
  2. Cardamom is best stored in the pod as exposed or ground seeds quickly lose their flavor. The papery outside comes off quickly. Set aside about 10-15 cardamom seeds. The flavor will seep into the whole rice dish and the seeds will soften in the moist heat.
  3. 2. Add one cup of measured rice to rice cook. Pour in one 10 oz bottle of  Silk® Unsweetened Vanilla Almondmilk and one cup of water. Stir in sugar, cinnamon, cardamom seeds.
  4. 3. Set to cook and let the rice cooker do it's magic! When the rice cooker is done and switches to 'warm mode', carefully lift the rice cooker lid and pour in one more bottle of Silk® Unsweetened Vanilla Almondmilk
  5. 4. Leave the rice cooker on warm setting and let it sit for about 15 more minutes. The extra Silk® Unsweetened Vanilla Almondmilk will absorb into the rice making it creamy and rich.
  6. 5. Serve immediately (it's almost impossible to NOT have any right there and then!), or cover in a storage container and chill in the refrigerator for later.
  7. When serving the rice pudding, I like to top with fresh berries and nuts. Be creative!
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