Rice pudding has a long history, beginning with grain-based pottages made by cooks in the ancient Middle East. This dish has been valued for its digestive health benefits since its inception, as rice was viewed as a medicinal grain rather than a food. When you make rice pudding with brown rice and almond milk, you're creating a treat that's both delicious and good for you. Almonds contain more protein and fiber than other tree-grown nut gives you milk with no cholesterol or saturated fat. You can also choose long-grain brown rice for an even healthier alternative.
Cook almond milk, rice and salt in a saucepan over medium heat until it comes to a boil.
Cover the pan and lower the heat.
Simmer the mixture for 90 minutes, or until the rice is soft and has absorbed most of the milk.
Beat together almond milk, eggs, sugar, vanilla and cinnamon. Add the raisins, if desired.
Add the egg mixture to the rice and milk very slowly, stirring to combine the ingredients.
Cook the pudding over low heat until it begins to thicken, about six minutes.
Remove the pan from the heat and pour the pudding into a heat-resistant bowl.
Cover the surface of the pudding with plastic wrap. Pierce the plastic wrap a few times with a fork to vent.
Allow the pudding to cool for one hour unrefrigerated.
Serve the rice pudding warm, or refrigerate and serve it cold.
This rice pudding can be made up to two days ahead of time.
Add small pieces of diced apple, peaches or pears for a tasty alternative to raisins.