Rice pudding is so comforting on a fall day. I've taken a traditional family recipe and converted it to a healthier version that my family adores! Enjoy.
1 cup water
2/3 cup rice (white or brown works!)
pinch of real salt
4 cups unsweetened almond milk
1/4 cup butter, ghee, or coconut oil (for dairy free)
1/3 cup honey
1 teaspoon vanilla
1 teaspoon cinnamon
Boil water, rice, and salt in a large pan for 7 minutes or until water is gone. Add milk and butter, then cover and simmer for 1 hour. Beat the eggs, honey, vanilla, and cinnamon. After 1 hour, remove rice from stove and gradually stir in the egg mixture. Let stand for 15 minutes before serving.
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