Bourbon Almond Pecan Rice Pudding
Bourbon Almond Pecan Rice Pudding
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour 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.