RECIPE: Almond vanilla bean rice pudding

This delicious rice pudding is the perfect comfort food for those pesky 5:2 fast days.


by Fiona Day |
Published on

Start out with some Ambrosia rice and butter in a pan.

Turn your burner on medium, melt the butter, stir the rice to coat.

The milk. Skim milk to be exact. Pour in about a cup.

You want to cover the rice by about 1/4-1/3 inch with milk. Stir this continuously until your rice soaks up the milk and gets thick.

You can see that as you stir, it will stay over to one side–this is when you know to add in more milk.

So keep adding and stirring until all the milk has been poured in and the rice has soaked it all up.

Now, as a few last steps, pour in some fat free half & half, some sweetener, some vanilla bean paste and some almond extract.

After all that is added in, you should have this glorious pot of deliciousness. I like my rice pudding on the thicker side, but feel free to add in more milk or half & half to thin it out and get it to the consistency you like.

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