- Servings: 8
|1 cup||Arborio Rice|
|2 cups||Almond Milk or Regular Milk|
|1 tsp||Almond Extract|
|½ tsp||Cinnamon, plus additional for garnish|
|½ cup||Toasted Sliced Almonds|
|Cinnamon Sticks, for garnish|
Preheat oven to 350 degrees. In a medium saucepan, combine rice, water, and salt; bring to a boil. Reduce heat and simmer for 20 minutes; remove from heat. Add almond milk, eggs, sugar, and almond extract to pan; whisk to combine. Spray a 2-quart glass baking bowl with cooking spray. Pour rice mixture into bowl and place in oven. Bake for 35-40 minutes or until thickened. Allow pudding to cool slightly to serve warm. Rice pudding may also be served at room temperature. It will thicken as it cools. Spoon pudding into serving cups, or martini glasses, and sprinkle with cinnamon. Garnish with almonds, a sprinkle of cinnamon and a cinnamon stick. Serve immediately.
The rice pudding could be baked in individual ramekins.