Toasted Almond Rice Pudding

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Toasted Almond Rice Pudding

Source: Vegetarian Times, June 2000

 

1 1/4 cups blanched slivered almonds

1/4 teaspoon salt

1/2 cup uncooked rice (such as arborio, basmati, or jasmine)

1 vanilla bean, split lengthwise

OR

2 tsp. vanilla extract

1/4 cup maple syrup (plus. . .)

OR

1/4 cup plus 2 Tbsp. maple sugar

Fresh strawberries and mint springs, for garnish

 

Serves: 8

 

For best flavor and texture, be sure this pudding is thoroughly

chilled before serving. If you like cinnamon, sprinkle a generous

amount on top.

 

1. Preheat oven to 350F. Spread almonds on baking sheet and bake

until golden, about 8 minutes. Remove from oven; set aside to cool.

 

2. In medium saucepan, bring 1 cup water and salt to a boil over

high heat. Add rice, reduce heat to low, cover and simmer until

water is absorbed and rice is tender, 16 to 20 minutes, depending on

type of rice.

 

3. Meanwhile, chop 1/4 cup toasted almonds and set aside for

garnish. In blender, combine remaining 1 cup toasted almonds and 1

cup water. Blend until mixture is smooth, 1 to 2 minutes. Add 1 3/4

cups water and blend until smooth, about 1 minute.

 

4. Strain almond " milk " through cheese cloth into cooked rice in

saucepan, squeezing out as much liquid as possible. (Or,

strain " milk " through fine-mesh sieve several times before adding to

rice.)

 

5. If using vanilla bean, scrape seeds into rice mixture with tip

of knife then add bean, or stir in vanilla extract. Stir in maple

syrup, return to a simmer and cook uncovered, stirring occasionally,

until thickened slightly, about 8 minutes. Remove from heat; cool

slightly. Transfer pudding to a bowl, removing vanilla bean if

using. Cover and refrigerate overnight.

 

6. To serve, spoon rice pudding into dessert dishes, sprinkle with

reserved almonds and garnish with strawberries and mint sprigs.