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Almond Rice Pudding with Stewed Rhubarb

Serves 4.


    Almond Rice Pudding with Stewed Rhubarb

    Give rice pudding another try with this lower-sugar, probiotic version with a base of vitamin E-rich almond milk, a known skin improver. The creamy base is contrasted with a sharp, baked rhubarb topping, providing dietary fibre and vitamin C, two components that may amp up skin health.


    Almond Rice Pudding with Stewed Rhubarb


    Almond rice pudding
    • 3 cups (750 mL) unsweetened plain almond milk, plus more to thin
    • 3/4 cup (180 mL) arborio rice
    • 1/8 tsp (0.5 mL) fine-grain salt
    • 2 Tbsp (30 mL) maple syrup
    • 1/2 tsp (2 mL) pure vanilla extract
    • 1/2 tsp (2 mL) pure almond extract
    • 1 cup (250 mL) unsweetened Greek-style yogurt (non-dairy if necessary)
    • 1/4 cup (60 mL) slivered blanched almonds
    Baked rhubarb
    • 1/2 lb (225 g) rhubarb stalks, sliced into 1 in (2.5 cm) pieces or chopped frozen
    • 1/4 cup (60 mL) coconut sugar
    • 1/2 tsp (2 mL) orange zest
    • 1/4 cup (60 mL) orange juice


    Per serving:

    • calories244
    • protein7g
    • fat7g
      • saturated fat2g
      • trans fat0g
    • carbohydrates40g
      • sugars14g
      • fibre3g
    • sodium160mg



    For rice pudding, in large pot, stirring constantly, bring almond milk, rice, and salt to a boil, reduce to medium, and cook uncovered, stirring often, for 10 minutes. Reduce heat to low and cook for 20 minutes longer, stirring often, until rice is very tender (you do not want al dente). Once rice is very tender, remove from heat and stir in syrup, vanilla extract, and almond extract. Transfer to shallow glass or ceramic dish, cover, and cool to room temperature. Transfer to refrigerator and chill pudding until fridge-cold, about 4 hours. Once pudding is chilled, fold in yogurt and almonds. Keep covered in refrigerator until ready to serve.


    Preheat oven to 350 F (180 C). For baked rhubarb, in 9 x 13 in (23 x 33 cm) glass or ceramic baking dish, mix to combine rhubarb, sugar, orange zest, and orange juice. Cover with parchment and bake for 30 to 40 minutes, until rhubarb is soft and collapsed. Mash gently and stir mixture to thicken. Chill or enjoy warm.


    To serve, thin pudding with additional almond milk, if a thinner texture is desired, and then add pudding to small bowls and top with chilled or warm baked rhubarb.


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    This recipe is part of the Beauty From Within collection.



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