Almond cardamom rice pudding
Enjoy this creamy vanilla comfort food warm or cold.
139 cal
Serves 8
Prep time
0h 5m
Cook time
1h 0m
Total time
1h 5m
Ingredients
Directions
-
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. -
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.
