Almond cardamom rice pudding

Enjoy this creamy vanilla comfort food warm or cold.
by Emily Richards PH Ec.
139 cal Serves 8
Prep time 0h 5m
Cook time 1h 0m
Total time 1h 5m
Almond cardamom rice pudding in a decorative bowl.

Ingredients

Directions

  1. Step 1

    In a saucepan, bring water, rice, barley, cinnamon and cardamom pods to boil over medium high heat. Reduce to a simmer; cover and cook for 20 minutes or until most of the water is absorbed.

  2. Step 2

    Uncover and stir in almond beverage and dates. Simmer gently, stirring occasionally for about 30 minutes or until most of the liquid is absorbed and rice is tender. Remove from heat and stir in almonds, if using; cover and let stand for 5 minutes before serving.

Tips

  • For a more intense vanilla flavour, add 2 tsp (10 mL) vanilla extract with the almonds.

  • For a less sweet tasting rice pudding, look for unsweetened almond non-dairy beverage in your grocery or health food stores.

Nutritional information

Per serving (1 of 8)

Calories
139
Protein
2 g
Sodium
29 mg
Potassium
215 mg
Total fat
1 g
Saturated fat
0 g
Cholesterol
0 mg
Carbohydrates
33 g
Fibre
3 g
Sugars
17 g
Added sugars
3 g

Recipe developed by Emily Richards, PH Ec. © Heart and Stroke Foundation 2013.

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