1. Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
2. Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
3. Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
4. Refrigerate leftovers within 2 hours.
NotesAdd your favorite berries to the top for some color and a yummy taste! Add an extra cup of almond milk for a creamier texture. No almond milk? Use non-fat or 1% milk and 1 teaspoons almond extract.
3 cups almond milk
1 cup white or brown rice
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
Cinnamon to taste
1/4 cup toasted almonds (optional)
Materials2-3 quart saucepan, stove
You Might Also Like
This tasty soup has a hefty amount of vegetables in each serving: onions, potatoes, tomatoes, carrots, zucchini!
Collard Greens with Black Eyed Peas and Tomatoes
This dish is both delicious and packed with nutrients.