📝 About This Recipe
This elegant Pareve dessert reimagines a classic comfort food with the delicate, nutty essence of toasted almonds and aromatic vanilla. By simmering short-grain rice directly in a rich almond milk base, we achieve a luxurious silkiness that rivals any dairy-based version. It is a sophisticated, Kosher-friendly treat that balances subtle sweetness with a hint of warm spice, perfect for a festive Shabbat dinner or a cozy weeknight indulgence.
🥗 Ingredients
The Pudding Base
- 3/4 cups Arborio or Short-Grain White Rice (unrinsed to preserve starch for creaminess)
- 4 cups Unsweetened Almond Milk (high-quality or homemade preferred)
- 1/2 cups Granulated Sugar (adjust slightly for desired sweetness)
- 1/4 teaspoon Kosher Salt (to balance the sweetness)
- 1 piece Cinnamon Stick (approx. 3 inches long)
Flavor Enhancers
- 1 tablespoon Pure Vanilla Extract (added at the end for maximum aroma)
- 1/4 teaspoon Almond Extract (optional, for a deeper nutty profile)
- 1 teaspoon Lemon Zest (finely grated)
Texture and Garnish
- 1/4 cups Slivered Almonds (toasted until golden)
- 1 pinch Ground Cinnamon (for dusting)
- 1/2 cups Fresh Raspberries or Pomegranate Arils (for a pop of color and acidity)
- 2 tablespoons Apricot Preserves (warmed, for an optional glaze)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the almond milk, sugar, and salt. Stir over medium heat until the sugar has completely dissolved.
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2
Add the rice and the cinnamon stick to the saucepan. Do not rinse the rice beforehand; the surface starch is essential for a thick, creamy Pareve texture.
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3
Bring the mixture to a gentle boil, stirring frequently with a wooden spoon to ensure the rice doesn't stick to the bottom.
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4
Once boiling, immediately reduce the heat to the lowest possible setting. You want a very faint, lazy simmer.
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5
Cover the pot partially with a lid, leaving a small crack for steam to escape. This prevents the almond milk from boiling over.
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6
Cook for 35-45 minutes, stirring every 5 to 10 minutes. As the almond milk reduces, stirring becomes more critical to prevent scorching.
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7
Check the rice for doneness at the 35-minute mark. The grains should be very soft and the liquid should have thickened to the consistency of a heavy cream sauce.
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8
Remove the pan from the heat. The pudding will look slightly loose, but it will thicken significantly as it cools.
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9
Remove and discard the cinnamon stick. Stir in the vanilla extract, almond extract, and the fresh lemon zest.
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10
Transfer the pudding to a large glass bowl or individual ramekins. To prevent a skin from forming, press a piece of plastic wrap directly onto the surface of the pudding.
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11
Allow the pudding to cool to room temperature, then refrigerate for at least 2 hours if serving cold.
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12
Just before serving, toast the slivered almonds in a dry pan over medium heat for 2-3 minutes until fragrant.
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13
Garnish each serving with a generous sprinkle of toasted almonds, a dusting of ground cinnamon, and a few fresh berries.
💡 Chef's Tips
Use Arborio rice (typically used for risotto) for the creamiest results without needing dairy cream. If the pudding becomes too thick after chilling, stir in 1-2 tablespoons of cold almond milk to loosen it back up. Always add your extracts after the cooking process is finished to prevent the delicate aromas from evaporating. For a richer flavor, use a 'Barista Blend' almond milk as it usually has a higher fat content and creamier mouthfeel. Be patient with the low heat; rushing the process will result in crunchy rice and burnt almond milk.
🍽️ Serving Suggestions
Serve warm in small bowls with a drizzle of maple syrup for a comforting winter treat. Pair with a glass of chilled late-harvest Riesling or a sweet Moscato. Top with a spoonful of warm apricot preserves and a sprig of fresh mint for an elegant presentation. Serve alongside a cup of strong Moroccan mint tea to cut through the richness. Layer in parfait glasses with layers of crushed pistachios and dried cranberries for a festive look.