Nut Milk Rice Pudding

"Since I have gone low carb I don't eat a lot of rice. But, like everyone else, now and again I crave things I shouldn't eat. This recipe makes just enough for two servings, one for me and one for my DH, which was perfect. I garnished my pudding with fresh organic strawberries, roasted nuts and fresh mint from my garden."
photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:


  • 14 cup nuts (I used roasted almonds, but you can use whatever you like)
  • 1 cup water (filtered)
  • 12 cup rice (uncooked-I used Jasmine)
  • 1 12 tablespoons agave nectar (or other sweetener to taste)
  • 14 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 14 teaspoon nutmeg (fresh ground please)
  • 1 cup nut milk


  • Preheat your oven to 350'F. I used my toaster oven. It works perfect for these small items. Roast for about 8 minutes, but keep an eye on them, they roast quite fast. Remove when done and cool on a heat proof dish or plate.
  • In a medium saucepan bring the water and salt to a boil. Add the jasmine rice and stir for about 60 seconds. Cover with a tight fitting lid, turn down to simmer and cook for about 15 minutes.
  • Once again this depends on your stove. The best way to tell if its ready is to check and see if all the liquid is absorbed. If it is, chances are its ready.
  • If ready, add the vanilla and maple extracts, stir in, then add the nut milk and nutmeg and return to a simmer cook uncovered for about 8 minutes until the milk is absorbed into the rice. This should be thickened up as well.
  • Stir occasionally so it doesn't stick. Add in the agave or whatever sweetener you choose and stir to combine.
  • Remove from heat, cool slightly and spoon into dessert bowls. Garnish with you strawberries, nuts and mint if using.
  • You should let these cool down in the fridge for several hours or over night for the best flavour to develop.
  • Bon Appetit!

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<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
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