Ramadan Recipe: Almond Milk Rice Pudding
Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramzan feast.
Almond Milk Rice Pudding is a delightful Ramadan recipe, perfect for those observing the holy month of Ramzan. This Middle-Eastern dessert is simple to make and free from dairy, eggs, and gluten, catering to various dietary needs. Its creamy texture and rich flavor come from almond milk, creating a guilt-free treat for vegans and those seeking a low-calorie option. Enjoy it as a satisfying dessert after iftar or prepare it ahead for a nourishing breakfast during the fasting period.
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients
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- 2 Minutes
- 6 Serving
- 178 Calories
- 1 cup short-grain rice
- 3 tablespoons cane sugar
- Pinch salt
- 6 cups unsweetened almond milk
- 1 teaspoon rose water
- pomegranate arils for serving
- Pistachios for serving
- Coconut for serving
- cinnamon for serving
Almond Milk Rice Pudding
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Method & Directions
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- 30 Minutes
- Rinse the rice:
تم نسخ الرابطRinse the rice under running water until the water runs clear.
- Initial Cooking:
تم نسخ الرابطIn a medium saucepan, combine the rinsed rice, cane sugar, salt, and 1 cup of the almond milk. Cook over medium-low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- Gradual Almond Milk Addition:
تم نسخ الرابطGradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- Infuse with Rose Water:
تم نسخ الرابطLet cool for 5 minutes, then stir in the rose water.
- Garnish and Serve:
تم نسخ الرابطServe with pistachios, pomegranate, coconut, and cinnamon, if desired.