Oat Milk Breakfast Rice Pudding
Active Time: 10 minutes | Total Time: 25 minutes | Serves 4 | Vegan | Gluten Free
- ¾ cup arborio rice
- 3 cups oat or almond milk, plus more, if necessary
- ⅛ teaspoon kosher salt
- ½ cup sliced almonds
- ½ cup pomegranate seeds
- Grated orange zest
In a medium saucepan, combine the rice and oat milk. Place over medium heat and let come to a simmer. Simmer, stirring occasionally, until the rice is tender and the mixture is creamy, about 25 minutes (you may have to reduce the heat to keep at a gentle simmer). If you want it a little creamier, add some more milk.
While the rice simmers, toast the almonds: place them in a small skillet over medium heat. Cook, tossing often, until golden brown, 3 to 5 minutes.
Divide the rice pudding among small plates or bowls. Top each with some almonds, pomegranate seeds, and grated orange zest.
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