Almond Milk Rice Pudding with Strawberries and Basil
/I love this recipe. It is super easy and so delicious.
The combination of the sweet strawberries and the savory, delicate floral quality of the basil tastes like summer to me. There was always a basil plant on my mother's windowsill in the summer. My grandfather grew strawberries that would twine around a trellis on the side of his garage. Using almond milk in the rice pudding brings a fresh unexpected taste and a lighter texture. Combining all of these flavors, textures and scents just brings me back to my childhood summer of family and fun.
Almond Milk Rice Pudding
Ingredients
- 1 cup jasmine rice
- 2 cups almond milk, unflavored
- 1 cup water
- 3 teaspoons ground cinnamon
- 2 teaspoons sugar
Method
- Put the rice, almond milk, water, cinnamon and sugar into a large pot and stir to mix.
- Bring to a boil over high heat. Stir once, then reduce the heat to low. Cover the pan.
- Cook for 12 minutes on low heat.
- Turn off the heat, stir the mixture once and return the cover to the pot.
- Let site for 8 minutes covered.
- Serve with basil marinated strawberries (recipe below).
Basil Marinated Strawberries
Ingredients
- 4 basil leaves minced
- 2 teaspoons sugar
- 1/2 cup water
- 4 large strawberries cut into pieces
Method
- Put basil, sugar and water in a small saucepan over medium heat.
- Stir constantly until all the sugar has dissolved.
- Pour the basil simple syrup over the strawberries and let them sit for five minutes.
- Serve on top of the almond milk rice pudding.