Pour 1 cup almond milk into a small saucepan. Add cornstarch and heat over medium heat. Cook, stirring constantly, until bubbly, 3 to 5 minutes. Remove from heat; keep stirring for 30 seconds.
Pour remaining almond milk into a bowl; add pudding mix. Mix with an electric mixer on low speed until very thick, about 1 minute. Add cornstarch mixture to the pudding mixture. Mix at low speed for 1 minute more.
Transfer pudding to 4 individual serving bowls. Cover and refrigerate if desired.
cup almond milk until foamy and smooth. Continue adding almond milk, 1/4
he seeds.
Place the milk and vanilla in a heavy
RICE PUDDING: Rinse the Arborio rice several times until the
Preheat the oven to 300\u00b0F. For the rice pudding, mix all ingredients in a high-sided baking dish. Bake for 1 1/2 hours, or until rice is cooked and creamy, stirring 3-4 times during the cooking process.
For the poached rhubarb, place all ingredients in a saucepan with 1/3 cup water. Bring to a boil. Reduce heat to low; simmer for 5 mins, or until rhubarb is tender but still intact.
Remove the vanilla bean; scrape out seeds and stir into the rice pudding. Serve rice pudding with poached rhubarb.
Put cooked rice and almond milk into a saucepan on medium
Bring milk to a boil, remove from heat and add rice pudding mix. Stir for 1 min then set aside for 10 mins.
Meanwhile, heat butter in a frying pan. Add bananas and cook for 2 mins. Remove, brush with honey and roll in chopped pistachios.
To serve, distribute rice between serving bowls and top with bananas. Drizzle with mango juice and serve remainder on the side.
Bring water and black rice to a boil in a
owl. Add remaining spices and rice flour to TM bowl. Cook
Wash the rice and boil in the water
Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the
Combine banana, agave nectar, molasses, cinnamon, ginger, and nutmeg in a nonstick skillet over low heat; cook and stir until heated through, about 3 minutes. Add rice and almond milk and simmer until heated through, about 5 minutes.
Place powdered milk in a large heavy
spoonful of coconut or almond milk, toasted almonds and blueberries.
Mix rice milk, almond milk, and condensed milk together in a gallon jug. Add vanilla and almond extracts and mix again. Pour about 2 cups into a bowl; add cinnamon and whisk well until mostly combined.
Pour cinnamon mixture back into the jug and stir to combine. Add cinnamon sticks and refrigerate for at least 4 hours; overnight is best. Stir before serving over ice.
time, then add the rice pudding. Fold in the flour and
Combine milk, rice, pudding mix, raisins and egg in saucepan. Stir over medium heat until mixture just comes to a boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg.
Serve warm.
Makes 10 servings.
PUDDING:
Place milk, rice, sugar and salt in a
Combine almond milk, chia seeds, blueberries, maple syrup, vanilla extract, and cinnamon in a blender; blend until smooth. Pour into 3 ramekins or glasses. Chill until set, 8 hours to overnight. Serve chilled.
Combine milk, rice, pudding mix, raisins and egg in a saucepan.
Stir over medium heat just until mixture comes to a boil. Cool 5 minutes, stirring twice.
Pour into bowl or custard cups. Sprinkle with nutmeg and cinnamon.