Almond Milk Rice Pudding that is vegan and gluten free. A healthy low sugar breakfast made with almond milk and served with fresh fruit, pistachios and maple syrup. There is no sugar added to the base recipe, so you have complete control on how much maple syrup you would like to top it with, or leave it off and sweeten this rice pudding with just fresh fruit.
Rinse the rice under running water until the water runs clear.
Add rice and almond milk into a medium pot and bring to a boil.
Reduce the heat to low, cover, and simmer for about 15 minutes, stirring occasionally to make sure the rice does not stick to the bottom of the pot. Uncover the pot, and continue to simmer for another 10-15 minutes, stirring the rice occasionally. The mixture will start out very watery, but the rice will slowly absorb all the liquid until it is thick and creamy.
Once the rice is cooked through, stir in the almond extract, vanilla extract (if using), and salt.
Cover and let rest for about 5 minutes. If the pudding is too think for your preference, stir in additional almond milk.
Spoon into bowls, and add on the dates. Lightly drizzle maple syrup on top and sprinkle with cinnamon.
You can make this Almond Milk Rice Pudding the night before and store it in the refrigerator in an air tight container. If you like it warm, simply heat it up on the stovetop or in the microwave in the morning. Otherwise it is delicious served cold too.