Almond Milk Rice Pudding with Cranberries

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Clean eating and delicious, this rice pudding is perfect for a snack or dessert.

Course: Dessert, Side Dish, Snack

Cuisine: Universal

Keyword: Gluten-Free, Kid-Friendly, Vegetarian

Servings: people

Calories: 213kcal

2 teaspoons vanilla extract or 1 whole vanilla pod
1 cup short-grained brown rice uncooked
2 1/2 cups almond milk unsweetened (add more to adjust consistency if necessary)
1 tablespoon coconut palm sugar or honey (add more if desired)
2 tablespoons almonds
1/4 cup dried cranberries
1/2 teaspoon cinnamon powder

If using a vanilla pod, slice it in the middle throughout the whole length, then with the tip of the knife, scrape off the seeds inside.
Over high heat, in a medium saucepan, combine the rice, almond milk, sweetener and vanilla seeds, and the pod or the vanilla extract. When it starts to boil, put down the fire to low.
Stir the rice frequently to avoid burning or sticking to the bottom of the pan. Cook between 35-45 minutes or until the rice is cooked through. If the rice is starting to dry up, add more almond milk. It should have a creamy consistency.
Meantime, over low heat, in a dry small saucepan, toast the almonds for about 3 to 5 minutes until they turn golden and are fragrant. Chop coarsely then set aside.
Some dried cranberries are mixed with too much sugar so to send away that excessive sweetness, soak them first in lukewarm water for about 10 minutes. Drain, squeeze out the excess water, and chop. Set aside.
When the rice is cooked, turn off the fire then take away the vanilla pod.
Sprinkle with cinnamon then add top with the cranberries and almonds.

SmartPoints (Freestyle): 7