Ooooh, la la, Rice is Nice -- by Manda

So this afternoon, I made almond milk rice pudding. A double feature, no lactose for Maddy and, as it turns out, no sugar for me!  

It made a very small amount....which is okay by me...and it took a lot less time than it actually said it would! 

I used my dark chocolate almond milk (I already had it in the house and so far chocolate hasn't made the "no" list and it doesn't seem to bother me) and I didn't put in the sweetener (honey, maple syrup, or brown sugar).  Trust me, it was really nice and sweet enough without any sweetener of any kind.

I would have liked to have made it with plain almond milk just because I like plain rice pudding better, but this was a nice switch up! I put some almonds on the top and added a little granola to give it some crunch...supremeeee.  Now, wouldn't this be nice for your dessert?  Add your favorite things -- maybe mini chocolate chips, or hazelnuts.  I will definitely make this again and next time go for plain, because I'm a purist.  Sorry, Ina -- this one is pretty good and takes a lot less time.  PS, Each serving has 184 calories, so if you're watching those, this will not be a diet breaker.

Next on my list -- I found an awesome recipe for Banana Brown Rice Pudding, looks like a breakfast winner to me -- no sugar required.

Ingredients

2 1/2 cups Silk Pure Dark Chocolate (for plain use Almond Original or Vanilla)
1/3 cup short grain white rice or Arborio rice
pinch of salt
1 egg
1 teaspoon vanilla
1/4 teaspoon cinnamon (you could put this in the chocolate one, I did and it makes it more Mexican Chocolaty)
1-2 tablespoons maple syrup, brown sugar or honey, if using Original (omit if you are using Vanilla or Chocolate -- it will be too sweet!  I would use Truvia or honey, love honey!)
1/2 cup raisins (I don't like raisins, sorry daddy, but you could put them in if you like them)

Preparation

In a medium saucepan, bring Almond milk, rice and salt to a boil over medium-high heat. Reduce heat to low and simmer, uncovered, until rice is cooked through, about 25-30 minutes.

In a small bowl beat egg until well combined. Whisk a ladle of hot rice mixture into beaten egg. Add egg mixture back into saucepan and stir over low heat until thickened, about 10-12 minutes (mine did not take this long, so watch it!  This is not the time to use Facebook or text your friends). Remove from heat and stir in vanilla, cinnamon, sweetener (if using). Serve warm or cold.