Almond Rice Pudding

This recipe is a recent discovery; I had some almond milk in my fridge that I didn't want to waste, and some rice as well.  I went on a web search and came up with a recipe that I used as a "template" for my version.  Almond milk is gluten free and is also suitable for vegan diets. It has a low glycemic index as well. 

Almond Rice Pudding

Serves 6

3 c. Almond Breeze unsweetened vanilla almond milk

1 c. uncooked white rice

2 T. honey

1 t. almond extract

ground cinnamon, to taste.

optional: toasted sliced almonds, for garnish

Combine almond milk and rice in a medium saucepan; bring to boil.  Reduce to very low heat; cover and simmer about 30 minutes, or until rice is softened.

Remove from heat; stir honey, almond extract, and cinnamon.

Can be served warm or cold; sprinkle with sliced almonds and cinnamon (if desired) prior to serving.

Some extra ideas:

• Use 1/4 c sugar in place of the honey
• Replace almond extract with vanilla extract
• Top with fresh berries
• Substitute arborio (short grain) or brown rice for the white rice
• Use up to 4 cups of almond milk for creamier texture
• Non-fat or low fat milk can be used in place of almond milk

4 WW points per 1/2 cup serving