It’s been raining like crazy! I am very happy indoors, stirring up some new things, including this Rice Pudding with Almonds and Apricots.
At the kitchen where I’m working, they make a heavenly coconut milk rice pudding with raisins, so I’ve had rice pudding on the brain. This one has a different twist. Brown rice is mixed with almond milk and infused with orange zest, cardamom, and cinnamon. It is best served warm and topped with toasted, sliced almonds. I even enjoy it for breakfast in a “hot breakfast cereal” sort of way. If you have leftover brown rice, this dish comes together very quickly. Just skip the section on preparing rice and add 2 cups of cooked rice to the recipe for pudding.
Almonds are high in healthy, monounstaurated fats and cinnamon was named as one of the “11 Best Foods You Aren’t Eating” in one of my favorite blogs. On top of it all, this recipe is gluten-free, dairy-free, and packed with whole grains. What are you waiting for?