Almond Milk Rice Pudding w/ Chocolate cover Blueberries

Who wants pudding?

My grandmother always made rice pudding when I was a kid. I was a picky kid and would not eat it. I remember my dad and sister fighting over the skin on the top of the rice pudding.  Yuck!

I have honestly never tried my grandmother's rice pudding.  I am big on texture and soupy rice didn't seem appetizing. When I thought of making rice pudding for my blog I knew that I didn't want to use my family recipe.  I wanted to make it a little different and less soupy. 

This almond milk rice pudding recipe is just sweet enough. Not soupy at all. This pudding has a thick, creamy texture. The chocolate cover blueberries adds a yummy tartness. I love when the pudding is hot and it melts the chocolate just a bit. I made the chocolate cover blueberries on my own. It was really messy! I have not worked with chocolate since culinary school and I forgot how temperamental it can be. By time the holiday season is over I am sure that I will have my chocolate skills back.

I was nervous when I  went to make this pudding. I was scared that I would not like rice pudding. I am happy that I made it because I loved it.  It hit the spot! I think when I go home next I might try to make my family's recipe with my grandmother. Who knows maybe I will like it!!

But tell me this what is your favorite pudding recipe?

Ingredients 

1 1/2 cups of Sushi Rice 

1/3 cup of Sugar

1/4 cup Brown Sugar
1 teaspoon vanilla
Pinch Salt

1 teaspoon of Cinnamon

7 cups unsweetened Almond Milk 

Chocolate Blueberries

Directions

1. In a large saucepan on low heat combine, sugars, cinnamon, vanilla, salt and 1 cup of almond milk. Let milk absorbed. 
2. Continue to add 5 more cups of almond milk, a 1/2 cups at a time, stirring continuously. 
3. Let pudding thicken. Pull off heat and allow to cool. Add the last cup of almond milk. Stir until combined. Let cool and serve with chocolate cover blueberries.