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?
1 1/2 cups of Sushi Rice
1/3 cup of Sugar
1/4 cup Brown Sugar
1 teaspoon vanilla
1 teaspoon vanilla
1 teaspoon of Cinnamon
7 cups unsweetened Almond Milk
- In a large saucepan on low heat combine, sugars, cinnamon, vanilla, salt and 1 cup of almond milk. Let milk absorbed.
- Continue to add 5 more cups of almond milk, a 1/2 cups at a time, stirring continuously.
- 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.