I love to find new ways to treat my kids (yes Stelios, you too) that are not packed with sugar and dairy. This is an easy recipe that I adapted from a children's cookbook and it was super easy and tasty. It makes quite a small amount, though, so you may want to try it out and if you like it double it next time. In Greece rice pudding (rizogalo) is a common treat and since we live in Greece I decided to ditch the sugar and use our beautiful honey from the mountains of Crete. We actually get it as a gift from my husband's family - another perk of living in this beautiful country.
Ingredients:
1/2 c long grain rice
3 1/2 c almond milk (I make mine, you find the recipe here)
2 TBSP honey
1 tsp vanilla
dash of salt
Instructions:
1- In a large saucepan mix the milk and rice and bring to a boil.
2- Reduce the heat to medium low and stir often until it thickens and it has the consistency of rice pudding (around 35 minutes)
3- Stir in the honey and vanilla and remove from the heat to cool
4- Scoop into 2-4 small bowls and enjoy, or refrigerate covered.
5- Top with raisins, cinnamon and nuts if for a more hearty snack.
(If you don't want to have a skin formed on top, cover it with the plastic touching the pudding, but my kids LIKE that skin on top and eat it before it even gets to the fridge)
Ingredients:
1/2 c long grain rice
3 1/2 c almond milk (I make mine, you find the recipe here)
2 TBSP honey
1 tsp vanilla
dash of salt
Instructions:
1- In a large saucepan mix the milk and rice and bring to a boil.
2- Reduce the heat to medium low and stir often until it thickens and it has the consistency of rice pudding (around 35 minutes)
3- Stir in the honey and vanilla and remove from the heat to cool
4- Scoop into 2-4 small bowls and enjoy, or refrigerate covered.
5- Top with raisins, cinnamon and nuts if for a more hearty snack.
(If you don't want to have a skin formed on top, cover it with the plastic touching the pudding, but my kids LIKE that skin on top and eat it before it even gets to the fridge)
