|Sat Fat||1.7 g
|Mono Fat||11.2 g
|Poly Fat||5.6 g
||Vitamin E||8.6 mg*
|* total alpha-tocopherol equivalents
created by: Almond Board of California
There’s nothing more comforting than rice pudding for breakfast, a snack, or dessert.
3/4 cup leftover cooked rice, preferably basmati or jasmine
3/4 cup almond milk
1/4 teaspoon ground cinnamon
1/4 cup sliced almonds, roasted
1 teaspoon honey
Combine rice, almond milk and cinnamon in a small saucepan. Turn heat to medium and bring to a simmer, stirring occasionally. Reduce heat to medium-low and simmer gently for 4 to 5 minutes, until milk is thicker and rice is a bit creamy. To serve, place in a bowl, top with almonds and drizzle with honey.
Microwave instructions: Combine rice, milk and cinnamon in a microwave-safe serving bowl. Cook on full power for 1 minute, then stir and cook 1-2 more minutes, until milk is thicker and rice is a bit creamy. Top with almonds and drizzle with honey.