Vegan Rice Pudding

Ingredients:

3/4 cup jasmine rice;

1 1/2 cup water;

1/4 tsp salt;

4 cups almond milk;

1/2 cup sugar;

2 tsp vanilla;

dash of cinnamon;

almonds (optional garnish).

Preparation:

In a large saucepan, bring salted water and rice to a boil over high heat. Reduce heat to medium-low, cover, and simmer for approximately 15 minutes or until water is absorbed and rice is fluffy.

Add the almond milk and sugar to the rice and increase heat to medium. Stirring frequently, cook for 30–40 minutes until the mixture is thick and creamy. Remove from heat and stir in vanilla. 

Pour into 7–8 ramekins and cover with plastic wrap if you don’t like pudding skin. Once the pudding has cooled, or if you want to serve it warm (as I do), garnish with dashes of cinnamon and almonds, as desired.

Take a taste, close your eyes, and try to imagine heaven being better than this. Just try.