I started making almond milk rice pudding during my peak week last year! I had to cut out dairy, protein powders and artificial Sleep sweetener is the last week before the show, but I still need to get my sweet tooth fix! So I made rice pudding minus the sweetener and this past week I’ve gone back to it and I’ve been craving it every night! The fresh spices make this such a warm comfort food dish
Single Serving Almond Milk Rice Pudding
Course: Dessert, Peak Week Recipes, Recipes, Refeed Meal IdeasServings
1
servingsPrep time
15
minutesCooking time
25
minutesCalories
221
kcalIngredients
45g DRY basmati rice
240ml (1cup) unsweetened vanilla almond milk
30g skinny syrup (i used a marshmallow flavor)
1 whole cinnamon stick
2 whole cardamom pods
Dash of vanilla extract
Extra powdered cinnamon and cardamom for topping
10g dried dates
Directions
- Combined dry rice, with half cup almond milk, skinny syrups, cinnamon stick and cardamom pods
- Cook on low heat, stirring every few minutes, until the rice has absorbed almost all of the almond milk
- Add the remaining half cup of almond milk and cook on low heat until it has absorbed
- Throw the cardamom pods and cinnamon stick out before serving
- Sprinkle with extra cinnamon and a cardamom before topping, then top with dates or even reaisins!
Notes
- NUTRITION whole dish as pictured- 221cal 4.2P/2.5F/44.8C
- NUTRITION without toppings- 190cal 4P/2.5F/37C