Happy Holiday Hosting!

It’s that time of year again—hosting season!  Whether it’s latkes for Hanukkah  or a goose for your Christmas feast, most people focus on the showstoppers. My entire family is coming to visit me in NYC this Christmas.  I wanted to have some dishes in my fridge that could be used for snacking anytime.  I’m not a big dessert person but I really love this Rice Pudding.  It’s perfect for breakfast, tea or dessert… anytime of day.

This is a true comfort food with an air of sophistication with the pomegranate seeds and candied pecans. And every time I cook with pecans I think back to my childhood in Texas where we had pecan trees in my backyard.  So for me it also warms my heart and soul, which I send out to you as you recreate this dish in your own home.

Pamela Morgan - Bourbon Almond Pecan Rice Pudding

Another great thing about this recipe is that we’ve replaced the sugar with coconut sugar, and removed all of the dairy by using almond milk so it’s lighter on your hips! This is not your typical rice pudding. Let me know how you like it!


Bourbon Almond Pecan Rice Pudding
Bourbon Almond Pecan Rice Pudding
Print Recipe Bourbon Almond Pecan Rice Pudding
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Comfort, Dessert, Fall, Holiday, Vegan, Vegetarian, Winter
Servings: 6 people


  • 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.