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 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!
Creamy Cardamom Rice Pudding with Almondmilk
A quick and easy dessert that’s both comforting and delicious.
This recipe for cardamom rice pudding is a delightful twist on a classic dessert. The warm spices and creamy almondmilk create a rich and flavorful pudding that’s perfect for any occasion.
Ingredients:
- 1 cup white rice
- 2 cups Silk Unsweetened Vanilla Almondmilk
- 1 cup water
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 cup granulated sugar
- Fresh fruit or berries (optional)
- Chopped pecans (optional)
Instructions:
- Combine Ingredients: In a rice cooker, combine rice, almondmilk, water, cinnamon, cardamom, and sugar.
- Cook: Cook on the rice setting according to your rice cooker’s instructions.
- Serve: Once cooked, let the pudding cool slightly before serving. Garnish with fresh fruit or chopped pecans.
Enjoy this comforting and delicious dessert, hot or cold.
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.
Leave the rice cooker on the warm setting and let it sit for about 15 more minutes. The extra Unsweetened Vanilla Almondmilk will absorb into the rice making it creamy and rich.
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 Almondmilk products have the same taste that I love in their refrigerated products.
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. 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 cook. 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 '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 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 any right there and then!), 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!
