How to Cook: Almond Rice Pudding with Plum Compote

My recent obsession has been Rice Pudding. I had never really eaten before a few weeks ago and decided to try making some to see if I would like it at all. Long story short, I probably ate Rice Pudding once or twice a day, every day, since I first made it. I modified the recipe a bit to my own tastes and made it with primarily Almond and Coconut milk instead of Dairy. Although Heavy Cream is what thickens it, you can make it Vegan by leaving the cream out and simmering it a bit longer, but it won't be as thick. The measurements and instructions are really simple, so you can remember how to make it easier. I also made a quick fruit compote with Plums to go on top, which is optional, and you can also use it on Yogurt, Pancakes, Waffle, etc. Enough about how tasty it is, and on to the recipe!

You will need:

- 1 Large Deep Frying Pan/Skillet (No lid needed)

- 1 Small-Medium Frying Pan (No lid needed)

- Knife and Cutting Board

- Whisk

- Wooden Spoon to stir

- 1 Small Microwave Safe Bowl

- 1 Medium Serving Bowl

Almond Rice Pudding Ingredients: 

- 2 Cups Cooked White Rice (You can use leftover rice for this or make it fresh)

- 1 Cup Almond Milk

- 1 Cup Coconut Milk (Unsweetened)

- 1/2 Cup Heavy Whipping Cream

- 1/4 Cup Granulated Sugar

- 1/4 Cup Almonds (you can buy them pre-peeled and sliced if you want to skip a step)

(Or 1/8 Cup Pine Nuts if you would prefer)

- 1/4 Teaspoon Cinnamon

- 1/4 Teaspoon Vanilla Extract

- 1/4 Teaspoon Almond Extract

- A Pinch of Nutmeg

- A Pinch of Salt

Plum Compote Ingredients: 

- 2 Plums

- 1 Tablespoon Granulated Sugar

- 1/4 Teaspoon Vanilla Extract

- 1/2 Cup Water (plus)

- 1/2 Teaspoon Lemon Juice

The first thing you want to do, if you're not using leftover rice, is cook the rice. While you cook the rice you can work on the Plum Compote.

Cut the plums into the size that you want, I made mine into slices mainly for presentation. Add the Plums, Sugar, Vanilla, and Water into the pan and bring it to a boil.

Once it starts to thicken, reduce the heat to low. It will start to turn more of a purple color at this point. Add the Lemon juice, and a splash of water if you want it to have more sauce. 

Once the sauce starts to get thick and sticky and the fruit is tender turn off the heat. You can serve it hot or chilled. Place it in the bowl and set aside while you work on the Rice Pudding. It will keep for a few days, so feel free to store it in the fridge and use at any time, if you want. 

Next, it's time to start on the Rice Pudding! Take your cooked Rice and Almond Milk and add them to the Large Skillet. Turn the burner on Medium heat and simmer for 5 minutes, stirring occasionally. 

Reduce the heat to low and add the Coconut Milk, Salt, Nutmeg, Cinnamon, Almond and Vanilla Extracts, and Sugar. Use the whisk to stir everything together until combined. Add the Heavy Cream and stir again. 

Simmer for 10 minutes or longer, depending on how thick you want it to be. It will thicken up a little when it cools, but not by much, so keep that in mind while you reduce it. Stir it occasionally to keep it from scorching. You'll start to see the rice puff up and peak out of the dairy as it gets close to being done. After it's thickened turn off the heat. 

While that cooks work on the Almonds. If you bought pre-peeled and sliced ones, you can skip these next steps. Add the Almonds to the Microwavable bowl, and fill it with enough water to cover the Almonds. 

Microwave for 4 Minutes on High, until the skins start to puff off. You can also boil them in a small pan if you don't have a microwave. Once you have cooked them, rinse them with cold water, and drain it. 

This next part can be pretty fun! You need to peel the skins off of the Almonds, which can be done by popping them out. It can be a little time consuming, but it improves the flavor and texture a lot in the long run. 

Next, place the Almonds into the smaller pan and turn the heat to High. Toast them in the pan for about 3 Minutes, keep an eye on them, making sure that they don't burn. You just want a very light toast on them. 

Next, transfer them to the cutting board. You can either chop them up really fine, sliver them, or do a rough chop to break them up. I went for a rough chop. 

Add the Almonds into the rest of the Rice Pudding and stir it in. At this point the burner should be off, and you're just letting it sit for a while to thicken. 

Now, you can either let it cool for later or enjoy it hot! Place some in a bowl with the Compote on top, and it's ready to serve!

It's all done, so all that's left to do is enjoy! I prefer mine to be hot when I eat it, but you can also have it chilled. The Rice Pudding also keeps for a while in the Fridge, so it's great to make in advance for either Breakfast or Dessert! It has just enough sweetness to work for any type of meal really. I usually have it for Breakfast, or as a reward for completing a project. It's really simple to make, and you can always just skip the Almonds or nuts if you want, but I like the added crunch. I hope you get to try this out soon and like it as well! 

Enjoying the noms of their labor,