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Breakfast recipe · from the recipe book

Creamy Vanilla Rice Pudding with Toasted Almonds

Silky, chilled vanilla rice pudding with tender grains, a hint of cinnamon and a crunchy, buttery-toasted almond topping.

Creamy Vanilla Rice Pudding with Toasted Almonds

Ingredients

  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1 cup240 gWater
  • 3⅔ cups (870 ml)900 gMilk, 2%
  • ⅓ cup60 gGranulated sugar
  • ⅛ tsp1 gSalt
  • ½ tsp1 gGround cinnamon
  • 2 tsp8 gVanilla extract
  • ¼ cup whole40 gAlmondsroughly chopped
  • 1 tbsp20 gHoney

Steps

  1. Rinse the rice in a sieve until the water runs mostly clear, and chop the almonds before you start cooking.
  2. In a heavy pot, bring the water and rice to a boil, then cover and simmer on low for 8 minutes until the water is absorbed.
  3. Stir in the milk, sugar, salt and cinnamon. Bring to a gentle simmer over medium-low heat.
  4. Cook uncovered, stirring often and scraping the bottom, for 25 to 30 minutes, until the rice is very tender and the pudding is thick and creamy.
  5. Take the pot off the heat and stir in the vanilla.
  6. Spoon the pudding into four bowls or a container, press plastic wrap onto the surface, cool 15 minutes, then chill at least 1.5 hours until cold.
  7. While the pudding chills, toast the almonds in a dry skillet over medium heat for 3 to 5 minutes, stirring, until golden and fragrant, then let them cool.
  8. To serve, top each bowl with a quarter of the toasted almonds and drizzle with a quarter of the honey.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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