This is a great recipe to have on hand when you’re entertaining. This dish is great warm or cool and can be served as breakfast, a snack or something sweet at the end of a hearty meal. Once you’ve made it, it can sit in your fridge and your guests will find it’s easy to grab and serve themselves–which means less stress for you! Adapted from Ina Garten’s recipe, this one’s a little lighter as it knocks out the dairy.
- 3/4 cup raisins
- 3 tablespoons bourbon
- 3/4 cup white basmati rice
- 1/2 teaspoon kosher salt
- 4 cups almond milk
- 1/2 cup coconut sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond flavoring extract
- 3/4 cup candied pecans, chopped and some more for garnish
- 1 pomegranate seeds for garnish
- 2 your favorite syrup for serving
- 1 1/2 cups water
- In small bowl, combine the raisins and bourbon. Set aside.
- Combine the rice and salt with water in a medium heavy-bottomed stainless steel saucepan.
- Bring it to a boil, stir once, and simmer with the lid on low heat for 8-9 minutes or until most of the water is absorbed.
- Stir in almond milk and the coconut sugar and bring to a boil.
- Simmer uncovered, for 25 to 30 minutes, until the rice is very soft and the pudding is thick. Stir often, particularly toward the end.
- Remove from heat and the vanilla, almond extracts and raisins with any remaining bourbon. Stir well.
- Pour into a bowl, and place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming.
- Cool slightly, mix in the the pecans and serve warm or chilled.
- Top with remaining pecans, pomegranate seeds and a drizzle of your favorite syrup.